Roast Beetroot & Goat’s Cheese Salad

Name: Roast Beetroot & Goat’s Cheese Salad
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves: 4
Ingredients: ½ garlic clove, finely chopped; 1 tablespoon balsamic vinegar; 1 bunch watercress, thick stalks removed; ½ teaspoon dijon mustard; 165 g (5¾ oz) non-dairy goat’s cheese; 60 g (2¼ oz) walnuts, lightly toasted; 4 medium beetroot (beets), about 450 g (1 lb), scrubbed and trimmed; sea salt flakes; 75 ml olive oil; 1 thyme sprig, plus extra leaves for sprinkling; freshly ground black pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 45

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

If you feel like taking a shortcut here by using ready-cooked beetroot feel free, but roasting it yourself produces lots more flavour and is worth the time and effort.

Ingredients

4 medium beetroot (beets), about 450 g (1 lb), scrubbed and trimmed
75

Side dish
Gluten-free
Vegan

Method

Heat the oven to 180°C (350°F/Gas 4). Put the beetroots on a large piece of foil, drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Add the thyme and close the foil