Warm Roasted Beetroot, Carrot and Meredith Goat Cheese Salad
Slow-roasted beetroot and carrot tossed in a tangy herby dressing, finished with creamy Meredith Dairy Marinated Goat Cheese and crunchy almonds.
Ingredients
Salad
- 4 large beetroot peeled and cut into wedges
- 4 large carrots peeled and cut into large chunks
- 1 tbsp olive oil
- Salt and pepper
Dressing
- 2 tsp wholegrain mustard
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 1 –2 tbsp extra virgin olive oil I like to use the oil from the Meredith Dairy Marinated Goat Cheese
- 1 tbsp lemon juice optional
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped flat-leaf parsley
- Salt and pepper to taste
To Serve
- 80 g Meredith Dairy Marinated Goat Cheese
- 2 tbsp roasted slivered almonds
- Extra chopped parsley and chives to garnish
Instructions
- Preheat the oven to 200°C fan-forced.
- Place the beetroot and carrots on a large baking tray. Drizzle with olive oil, season generously with salt and pepper, and toss to coat.
- Roast uncovered for 45–50 minutes, until tender and caramelised around the edges.
- Meanwhile, prepare the dressing by whisking together the wholegrain mustard, apple cider vinegar, balsamic vinegar, olive oil, lemon juice (if using), chives, parsley, salt and pepper.
- Once the vegetables have finished roasting, allow them to cool slightly before pouring over the dressing and gently tossing to coat.
- Arrange on a serving platter and top with chunks of Meredith Dairy Marinated Goat Cheese, roasted slivered almonds, and extra parsley and chives.
- Serve warm or at room temperature.
Notes
This salad can also be prepared ahead of time and served chilled straight from the refrigerator, making it perfect for entertaining.
ad – this recipe was created in collaboration with Meredith Dairy
