Baked Beetroot and Goats Cheese Salad
A healthy, tasty and hearty winter salad
Serves 1: Preparation 10 minutes, Cooking time 40 minutes (plus another 10 for cooling)
- 80g salad leaves (I like a mix of fresh spinach and watercress)
- 300g raw beetroot
- Vegetable oil for baking
- 1 petit pan small baguette
- 80 – 100g of small goats cheese log
- 1 tbsp fig balsamic
- Drizzle of walnut oil
- Chopping board and sharp knife
- Small baking dish
- Baking tray
Preheat the oven to 160C. Peel the beetroot and chop it into large chunks (approximately 1in/2cm square). Put it in the baking dish with a little oil and salt and bake in the oven for 40 minutes.
After the beetroot has been in the oven for 30 minutes slice the small baguette into thick slices and place them on a baking tray. Bake for 5 minutes and then remove.
Place slices of the goats cheese on top of the baked slices of bread and then return to the oven for another 5 minutes.
After 5 minutes remove both the cheesy toasts and the beetroot and leave to cool for around 10 minutes. (You can probably see from the pictures that I got distracted in this last stage and left the cheesy toasts and beetroot in for longer than 5 minutes! I’ll put better pictures up the next time I make this!).
Rinse the salad and leave it to drain while the cheesy toasts and beetroot are cooling.
Once everything is ready put the salad leaves on the plate and drizzle with the walnut oil, fig balsamic and sprinkle with some salt. Add the roasted beetroot and finally top with the cheesy toasts.