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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparing the Beetroot
- 1
Roasting the Beetroot
Preheat your oven to 200°C (400°F). Wash the beetroot thoroughly and trim off the tops and tails. Wrap each beetroot in aluminum foil and place them on a baking tray. Roast in the oven for about 45-60 minutes or until a fork easily pierces through the beetroot. Once done, allow them to cool before peeling off the skin.
Preparing the Salad
- 2
Assembling the Salad
In a large bowl, place the mixed salad greens as the base. Once the beetroot has cooled and been peeled, chop it into bite-sized cubes and add it to the salad bowl.
- 3
Adding Toppings
Crumble the goat cheese over the salad, and chop the walnuts roughly before sprinkling them on top.
Making the Dressing
- 4
Preparing the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 5
Dressing the Salad
Drizzle the dressing over the salad just before serving, and toss gently to combine all ingredients well.
