Roast beetroot and goat’s cheese salad
SERVES 8-10 AS AN ACCOMPANIMENT PREP AND COOK TIME 1 HOUR (+ COOLING TIME)
¼ cup (60ml) extra virgin olive oil 2 bunches (1kg) small beetroot, scrubbed, cut into quarters
5 small (750g) red onions, base intact, cut into quarters
120g baby spinach
½ cup (50g) tricolour quinoa, prepared to packet directions
¼ cup (50g) pepitas
150g goat’s cheese, broken into pieces
DRESSING
2 tablespoons red wine vinegar ¼ cup (60ml) extra virgin olive oil ¼ teaspoon ground black pepper ½ teaspoon sea salt flakes
1 Preheat the oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper. Place the extra virgin olive oil, beetroot and red onions into a bowl and toss to coat in the oil. Roast the vegetables for about 45 minutes or until the beetroot is tender and the onion becomes softened and browned. Remove the tray from the oven and set aside to cool.
2 DRESSING In a small bowl, combine the red wine vinegar, olive oil, pepper and salt flakes, and whisk all the ingredients to combine.
3 Just before serving, assemble the salad. Place the baby spinach, beetroot, onion, quinoa and pepitas in a large bowl and add the Dressing. Toss to combine and place on a serving platter. Arrange the goat’s cheese over the top. Not suitable to freeze or microwave.