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Photo of Roasted baby beetroot, rocket and goats cheese salad by WW

Roasted baby beetroot, rocket and goats cheese salad

1
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
8
Difficulty
Moderate
Use a combination of red and golden beetroots in this salad so make it pop with colour too!

Ingredients

Beetroot

2 bunch(es), (baby)

Rocket

150 g, (baby)

Fresh dill

¼ cup(s), (sprigs)

Red wine vinegar

1 tbs

Whole grain mustard

2 tsp

Olive oil

1 tsp

Soft goat's cheese

40 g, (marinated)

Instructions

  1. Preheat oven to 180°C. Wrap each beetroot in foil. Place on a baking tray and bake for 40 minutes or until tender. Set aside to cool. Using rubber gloves, peel the beetroot. Cut each one in half.
  2. Arrange rocket leaves, beetroot and dill on a serving platter. Sprinkle with goat’s cheese.
  3. Whisk the vinegar, mustard and oil in a small jug. Season with salt and pepper. Drizzle dressing over salad or serve on the side.

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