Roasted Root Veg, Goats Cheese & Pine Nut Salad
This is a quick and easy to make delicious earthy, fresh salad.
Excellent source of vitamins, protein and fibre.
Rich in cell protecting anti-oxidants and iron. As well as polyphenols to support gut health.
A great lunch or main meal.
Serves 2
Takes 60 minutes
Ingredients
- 3 – 4 beetroot bulbs cut into wedges (not peeled)
- 2 peeled carrots cut the same size as the beetroot wedges
- 30g pine nuts, toasted
- 150g goats cheese sliced
- lug rapeseed oil
- lug extra virgin olive oil
- lug white wine vinegar
- tsp runny honey
- tsp balsamic vinegar
- big bunch fresh mixed salad leaves
- sea salt & black pepper
Method
Pre heat the oven to 200°C or 390 °F.
Wash the beetroot skin thoroughly with water, dry off, cut into wedges then add to a baking tray.
Add the carrots to the baking tray.
Add the rapeseed oil to coat the beetroot and carrots.
Place the baking tray into the oven for approx. 40 minutes, stir occasionally until cooked.
In the meantime, make the dressing; place the extra virgin olive oil, white wine vinegar, honey, balsamic vinegar, sea salt and black pepper into a jug and stir well.
Toast the pine nuts in a dry frying pan, sit to one side.
Remove the cooked veggies from the oven.
Allow to rest for 5 – 10 minutes.
Decanter the cooked veggies into a mixing bowl.
Pour the dressing over the veggies.
Add the salad leaves into the mixing bowl.
Gently stir the salad leaves.
To Serve
Place the veggies and leaves onto a plate.
Add the goat’s cheese.
Sprinkle with the toasted pine nuts.
Drizzle with more of the dressing.
Season with sea salt & black pepper to your taste.
Tips
Add cider vinegar to the water when washing the beetroot to kill any pestesides.
Store
Fridge 3 days.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.