BEETROOT AND GOAT’S CHEESE SALAD WITH ORANGE DRESSING
Serves
4
Ingredients
1 kg 1 small beetroot, scrubbed
2 Tbsp 2 extra virgin olive oil
Salt flakes
300 g 300 goat’s cheese
50 g 50 walnuts, toasted and roughly chopped
1/2 1/2 bunch dill, fronds picked
- ORANGE DRESSING
80 ml 80 extra virgin olive oil
Zest of 1 large orange,
80 ml 80 freshly squeezed orange juice
1 Tbsp 1 white wine vinegar
2 tsp 2 honey
1 tsp 1 salt flakes
Freshly cracked black pepper
Method
- Preheat oven to 200°C, fan-forced.
- Place beetroot on large sheet of foil, then drizzle with olive oil and season with salt flakes. Wrap beetroot tightly in foil, transfer to oven and roast for 1 hour or until a knife slips through easily.
- For dressing, place all ingredients in bowl. Whisk well. Season with cracked pepper.
- Carefully peel hot beetroot and discard skins. Cut beetroot into quarters and place in bowl with half orange dressing. Set aside for 10 minutes to allow to marinate.
- Crumble goat’s cheese on base of large serving platter and top with marinated beetroot, walnuts and dill.
- Drizzle with remaining orange dressing. Serve.
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