Roasted Beetroot, Walnut and Goats Cheese Salad
- 15-20 baby beetroot
- Damson Plum Dressing
- 1 bag rocket or baby spinach
- Extra virgin olive oil (for dressing)
- 120g walnuts, toasted.
- Soft French goats cheese (or Feta will suffice)
Peel and trim beetroot, toss with balsamic and olive oil and place in oven at 180C. Cook beetroot until soft and caramelized, for roughly 30-40mins.
Let the beetroot cool slightly then toss with rocket/baby spinach. Add a generous amount of Damson Plum Dressing toss through.
Sprinkle with toasted walnuts and crumble goats cheese over top.