Roasted Beetroot Salad with Orange and Goat's Cheese
A vibrant roasted beet salad with orange and goat's cheese, served with an orange and mint dressing.
Servings 4
Calories 350kcal
Ingredients
- 310 g / 11 oz beetroots scrubbed and halved
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 large orange peeled and cut into segments
- 100 g / 4 oz yellow cherry tomatoes cut in half
- 2 medium red spring onions the bulb and the light green part, thinly sliced
- 60 g / 2 oz of lamb's lettuce
- 40 g / 1.5 oz / ⅓ of a cup of walnuts roughly chopped
- 80 g / 3oz / ½ a cup of hard goat's cheese
- Mint leaves to garnish
FOR THE DRESSING
- 60 ml / 2 fl oz / ¼ cup of freshly squeezed orange juice
- 50 ml / ⅕ cup of extra virgin olive oil
- 2 tablespoon finelt chopped mint leaves
- ½ teaspoon runny honey
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat the oven to 180 degrees C / 356 F, I use a fan assisted electric oven, please adjust according to your own oven.
- Toss the beets in the olive oil, sea salt and black pepper, place on a baking tray and bake on the middle shelf for 20 to 30 minutes, depending on how large the beets are. They are done when you pierce them with a sharp knife and they feel soft.
- Make the dressing, whisk the oil and orange juice together, stir in the mustard, honey, mint, salt and pepper, keep in the fridge until you are ready to use.
- On a large serving plate arrange the lamb's lettuce, orange segments, tomatoes and spring onions. Top with the roasted beets, then crumble over the goat's cheese and finally add the walnuts.
- Serve immediately with the orange mint dressing.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 26.8g | Protein: 9.2g | Fat: 25.1g | Saturated Fat: 6.4g | Cholesterol: 16mg | Sodium: 414mg | Potassium: 525mg | Fiber: 4.1g | Sugar: 21.9g | Calcium: 107mg | Iron: 2mg