Roast beetroot and goat's cheese salad recipe

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 440 calories / serving
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Preheat the oven to Gas Mark 6, 200°C, fan, 180°C.

Place the wedges of beetroot in a roasting tin, sprinkle with 1 tbsp of the olive oil and the cumin seeds and toss together. Roast for 35-40 minutes, until tender and slightly charred at the edges. Segment the oranges, cutting them over a bowl to catch any juices. Whisk the reserved juice with the remaining olive oil, wholegrain mustard and honey.

Grill the goat's cheese for 6-8 minutes, until bubbling and golden. Place the salad leaves in a large bowl and add the roast beetroot, avocado and pumpkin seeds. Pour in the dressing and gently toss all together. Divide the salad between flour plates or shallow bowls and top each one with a piece of grilled goat's cheese.

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  • Ingredients

  • 300g beetroot, peeled and cut into wedges
  • 3tbsp olive oil
  • 1tsp cumin seeds
  • 2 oranges
  • 1/2 tsp wholegrain mustard
  • ½tsp honey
  • 1 bag spinach, rocket and watercress salad
  • 1 avocado, peeled stoned and sliced
  • 2tbsp pumpkin seeds, toasted
  • 200g goats cheese
  • Energy 1825kj 440kcal 22%
  • Fat 35g 47%
  • Saturates 13g 65%
  • Sugars 14g 16%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 16.4g Protein 16.5g Fibre 7.4g


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