Beetroot and Goats Cheese Salad

Serves 4-6

Ingredients

  • 2 large or 3 small beetroot
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar

For the dressing

  • 50g Kalamata olives, pitted
  • 1 clove garlic, crushed
  • 1 tbsp capers
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil.

For the salad

  • 200g mixed salad leaves
  • 100g soft Goat's cheese
  • 2 spring onions, sliced
  • 2 tbsp chives, chopped
  • Salt and pepper.

Method

4D Hot Air at 180°C.
  1. Wash and scrub the beetroot. Wrap them individually in foil twisting the top to get a good seal. Place on a baking tray and bake for 45 minutes to 1 hour or until the beetroot is tender.
  2. Remove from the oven and allow to cool. Take out of the foil and remove the skin. Use gloves for this to avoid stained hands. The best way to peel them is to rub with kitchen paper and the skins will just slip off. Cut each beetroot into quarters.
  3. Place on a baking sheet lined with parchment paper. Sprinkle over the olive oil and balsamic vinegar. Season with salt and pepper. Place in the oven and roast for 20 minutes, turning once during cooking.
  4. To make the dressing: Place all the dressing ingredients into a food processor. Blend until mixed but not too smooth, scraping down the sides as necessary.
  5. Arrange the salad leaves on a serving platter. Place the roast beetroot on the leaves. Scatter over the Goat's cheese, spring onions and chives. Drizzle over the dressing and serve at once.

Note: The beetroot can be cooked in less than half the time using Microwave Combination. Peel and cut the raw beetroot into chunks. Sprinkle over the balsamic vinegar and olive oil. Choose 180ºC and 360W. Bake for 15-20 minutes or until soft.