Roast beetroot and goat's cheese salad

By Emma-Louise Cooke

Serving size: Serves 2
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Entree, Lunch, Side dish
Favourite flavours: Salad

A simple, healthy salad

INGREDIENTS

Salad:
2 small to medium fresh beetroot
60g goats cheese
100g baby spinach
50g pepitas
Freshly ground black pepper

Dressing:
1 tblsp honey seeded mustard
1 tblsp dijon mustard
10ml honey
20ml extra virgin olive oil or water

METHOD

Roast beetroot in their skins in the oven for one hour (test with a skewer after one hour for tenderness - depending on your oven, it may take longer).

Whisk mustards and honey, gradually adding in oil until smooth. Dress baby spinach using 1 to 2 tbls of dressing for each person. Make sure all the salad greens are covered with the dressing.

Chop the beetroot into bite size pieces and scatter over salad greens.

Pinch off pieces of goats cheese and scatter over the salads.

Scatter pepitas on top of the salads. Grind freshly cracked pepper onto the salads. If concerned about fat content, I have found using water in place of the extra virgin olive oil in the dressing is effective and still tasty.