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
Gourmet Leaf Mix
2
Heirloom Tomato
2
Marinated goat cheese
1 packet
Diced Bacon
90 g
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.
- 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 5 minutes of cook time, sprinkle over diced bacon and roast until browned. 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, bacon 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!
2560
kJ
Energy (kJ)
613
kcal
Calories
48.4
g
Fat
11.9
g
of which saturates
20.1
g
Carbohydrate
18
g
of which sugars
7.7
g
Dietary Fibre
21.3
g
Protein
0
mg
Cholesterol
1290
mg
Sodium
