Roasted Beetroot And Gouda Salad
Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients:
8 medium beetroot, peeled and cut into quarters
45 ml (3 tbsp) olive oil
15 ml (1 tbsp) balsamic vinegar
50 g (2 oz) pine nuts, roasted in a frying pan (without using oil)
150 g (5 oz) mixed salad and herb leaves, e.g. baby spinach, rocket and chives
10 ml (2 tsp) runny honey
200 g (7½ oz) Gouda, cut into small cubes
Bread to serve
Method:
1. Preheat the oven to 190ºC, 350º F gas mark 5.
2. Put the beetroot on a baking tray and drizzle over 15 ml (1 tbsp) of the oil, season well with salt and freshly ground black pepper. Roast for 35-40 minutes, turning halfway, until tender. Allow to cool slightly.
3. Place the beetroot, pine nuts and salad leaves in a bowl. Whisk the remaining olive oil, balsamic vinegar and honey together and season to taste with salt and black pepper. Pour this dressing over the salad and gently toss together.
4. Divide the salad between 4 plates and arrange the cheese over the top. Serve immediately with crusty bread, such as walnut bread
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