Salad of Roasted Beetroot with Goat's Cheese and Walnuts
This richly coloured salad is full of anti-oxidants, calcium and good fats. It is also absolutely delicious, which makes it just about perfect for a light lunch or side dish.
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Ingredients
- Roasted beetroot with goat's cheese and walnuts
- 1 kilogram (2 pounds) baby beetroot (beets)
- 1 tablespoon extra virgin olive oil
- 120 grams (4 ounces) baby salad leaves (or mesclun)
- 1/2 cup (50g) roasted whole walnuts
- 150 grams (4½ ounces) ashed goat's cheese log
- Red wine vinegar dressing
- 1/3 cup (80ml) light olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon caster (superfine) sugar
- 1 clove garlic, crushed
- 1 teaspoon coarsely chopped fresh thyme
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