This paired so deliciously with the roast beef, however it is equally as great with lamb, pork or on its own. Crunchy walnuts, creamy goats cheese and the unique and earthy flavour of the roasted beets see this salad on my menu with not-so-monotonous regularity!
You will need:
1 bag of baby rocket leaves
4 medium sized beetroots, peeled and cut into 6 wedges
1/2 cup of chopped walnuts
100gm of soft goats cheese
1/2 a red onion, finely sliced
1/4 cup of good quality aged balsamic vinegar
1/2 cup of extra virgin olive oil
Sea salt and cracked pepper
Pre heat the oven to 180 degrees celsius. Line a baking tray or small roasting pan with baking paper and toss in the prepared beetroot wedges. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until tender and caramelised. Remove from the oven and allow to cool.
Heat a small fry pan and lightly dry toast the walnuts until aromatic and golden.
In a large salad bowl arrange the rocket leaves and top with the roasted beets, walnuts, onion and crumble the goats cheese on top (be sure to lick your fingers when you are done!). Toss gently to combine before dressing the salad with the vinegar and olive oil. Season lightly with sea alt and cracked pepper and serve.