Roasting beetroots is so easy and the beautiful earthy flavour works so well with the candied nuts, bitter leaves and creamy tangy goats cheese. All the elements can be prepared well in advance and put together quickly before serving. This is delicious as a starter, side salad or as a meal on its own.  As … Continue reading "Roast beetroot & goats cheese salad with maple roasted spicy nuts"

Roasting beetroots is so easy and the beautiful earthy flavour works so well with the candied nuts, bitter leaves and creamy tangy goats cheese. All the elements can be prepared well in advance and put together quickly before serving. This is delicious as a starter, side salad or as a meal on its own. 

As it’s a salad, please play around with quantities.

These measurements are guidelines only – you may prefer your dressing more oily, vinegary or sweeter. 

1. Preheat the oven to 180˚C. Toss the beetroot in olive oil, add the thyme, salt and pepper in a roasting tin and roast for 40 mins, until tender.

2. Line a baking sheet with non stick baking parchment. Mix the maple syrup, a pinch each of salt and chilli flakes in a bowl. Add the nuts and stir. Spread over the baking tray and cook for 8-10 mins in a preheated oven. Remove from the oven and allow to cool.

3. Assemble your salad by popping the leaves on a plate. Add some dressing and give it a toss through. Place the goats cheese and beetroot pieces on next, drizzle over a little more dressing. Finally top with the caramelised nuts.

Put all the dressing ingredients in jam jar and shake like crazy. It should emulsify to produce a thick sauce. Taste and tweak to your taste.

Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of Charlotte’s dishes and advice on Instagram or Facebook @theneedy.greedy