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Roasted beetroot, pea, mint and goat’s cheese salad

Roasted beetroot, pea, mint and goat’s cheese salad

5
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Beetroot

4 medium, peeled, cut into wedges

Balsamic vinegar

2 tbs

Walnuts

10 piece(s), chopped

Frozen green peas

1 cup(s), (120g)

Mixed salad leaves

120 g

Canned chickpeas, rinsed and drained

1 400g can, (1 x400g)

Soft goat's cheese

120 g, soft, crumbed

Fresh mint

½ cup(s)

Lemon juice

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C and line a baking tray with baking paper. Arrange beetroot on tray and lightly spray with oil. Drizzle with balsamic vinegar and season. Bake for 30 minutes or until tender and caramelised. Set aside.
  2. Place walnuts on a baking tray and toast in the oven for 5 minutes.
  3. Blanch peas in boiling water. Refresh under cold running water and drain again.
  4. Arrange salad leaves, beetroot, peas, chickpeas, goat’s cheese, mint and walnuts on a serving platter. Drizzle with lemon juice.

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