with Roasted Beetroot & Walnuts
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet and juicy tomatoes carry the perfect sweetness ratio to level up any dish. When added to this beetroot and goat cheese salad, the Heirloom Tomatoes will have you savouring each and every bite.
Allergens
Utensils
Tags
Heirloom Tomato
2
Mild Chorizo
250 g
Gourmet Leaf Mix
2
Marinated goat cheese
1 packet
Walnuts
1 packet
Balsamic Vinaigrette Dressing
2 packet
Red Radish
2
Beetroot
2
Olive oil
1 drizzle
- Preheat oven to 220°C/200°C fan-forced. Cut beetroot into wedges. Roughly chop mild chorizo.
- Place beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 30-35 minutes.
- In the last 15 minutes, add chorizo to oven tray and roast until golden. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
- While beetroot is cooling, thinly slice heirloom tomatoes lengthways.
- Thinly slice red radish.
- Roughly chop walnuts.
- In a large serving bowl, combine gourmet leaf mix, tomato, radish, roasted beetroot, chorizo and balsamic vinaigrette dressing. Season.
TIP: Dress the salad when you're ready to serve to keep the leaves crisp!
- Crumble marinated goat cheese and walnuts over salad to serve. Enjoy!
3570
kJ
Energy (kJ)
853
kcal
Calories
69.9
g
Fat
20.2
g
of which saturates
21
g
Carbohydrate
19.3
g
of which sugars
7.9
g
Dietary Fibre
35.4
g
Protein
0
mg
Cholesterol
2210
mg
Sodium
