Enjoy a light and breezy dinner with this colourful mix of roasted beetroot, fresh dill and creamy goat cheese. The unique combination of delicious flavours will perk up your tastebuds and bring a brand-new main meal salad to the table.
Unfortunately, this week's green beans were in short supply, so we've replaced them with parsnip. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
walnuts(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
spinach & rocket mix
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot, kumara and parsnip (all unpeeled) into 1cm chunks. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. Remove from the oven and set aside to cool slightly.
TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, roughly chop the walnuts. Pick the dill leaves.
Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.
Thinly slice the apple into half-moons.
In a large bowl, combine the Dijon mustard, honey, white wine vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the spinach & rocket mix, roasted veggies, apple, 1/2 the dill and crumble in 1/2 the goat cheese. Toss to coat and season to taste with salt and pepper.
Divide the roasted beetroot and goat cheese salad between bowls. Sprinkle over the toasted walnuts and the remaining goat cheese. Garnish with the remaining dill.