Beetroot and Goat Cheese Salad

• beetroot, whole, scrubbed5 piece
• baby spinach120g
• goat cheese, crumbled120g
• macadamia, toasted, choppedas walnut sub60g
• olive oil4 tbsp
• balsamic vinegar2 tbsp
• honey1 tsp
• salt½ tsp
• black pepper¼ tsp

Method

1. 1

   Preheat oven to 200°C. Wrap whole beetroots loosely in foil with a splash of olive oil and salt.

   Roasting beetroots whole keeps the colour locked in.

2. 2

   Roast until a knife slides in easily, about 45 minutes (size dependent).

3. 3

   Cool until just warm, then peel by rubbing with paper towel and cut into wedges.

   Wear gloves unless you want pink hands.

4. 4

   Toast walnuts in a dry pan until fragrant.

5. 5

   Whisk olive oil, balsamic vinegar, honey, salt, and pepper into a dressing.

6. 6

   Arrange baby spinach on a platter; top with beetroot wedges.

7. 7

   Crumble goat cheese over, scatter walnuts, and drizzle with dressing.

Per serving

340

kcal

9g

protein

18g

carbs

26g

fat