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
Beetroot
2
Heirloom Tomato
2
Red Radish
2
Walnuts
1 packet
Gourmet Leaf Mix
2
Balsamic Vinaigrette Dressing
2 packet
Marinated goat cheese
1 packet
Rosemary
1 packet
Olive oil
1 drizzle
- • Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into wedges. Pick and finely chop rosemary leaves.
• Place beetroot and rosemary on a lined oven tray. Drizzle with olive oil, season
with salt and toss to coat.
• Roast until tender, 30-35 minutes. 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 tomato into rounds.
• Thinly slice red radish into rounds.
• Roughly chop walnuts.
- • In a large serving bowl, combine gourmet leaf mix, tomato, radish, roasted
beetroot and balsamic vinaigrette dressing. Season to taste with salt
and pepper.
TIP: Dress the salad when you’re ready to serve to keep the leaves crisp!
- • Bring everything to the table. Crumble marinated goat cheese and walnuts over
salad to serve. Enjoy!
2150
kJ
Energy (kJ)
515
kcal
Calories
42.4
g
Fat
9.6
g
of which saturates
19.4
g
Carbohydrate
17.6
g
of which sugars
7.9
g
Dietary Fibre
14.4
g
Protein
0
mg
Cholesterol
845
mg
Sodium
