*Roasted Beetroot and Goat's Cheese Salad*
with an Orange Marmalade VinaigretteServes 4 Earthy and rich and tangy delicious. This is a winner all round. 150g log of soft Goat's Cheese (about 3/4 cup) 4 medium sized beetroot, washed, trimmed and unpeeled 6 cups of baby salad greens (try to get a nice mix including baby beetroot greens) a large handful of walnuts, toasted and then chopped For the Vinaigrette: 4 tsp Dijon mustard 3 TBS good quality olive oil 3 TBS white wine vinegar 2 TBS good quality orange marmalade (fine shred if possible) pinch salt 1 TBS freeze dried parsley leaves
You will need to roast your beetroot early in the day or the night before. Take a large sheet of aluminum foil. Place the beetroot into the centre of the foil. I used a mixture of golden and red beetroots. Pull the side up over the beetroot and seal them in the foil. Place them into a preheated 190*C/375*F/ gas mark 5. oven and roast them for 45 minutes to an hour until they can be pierced easily with a sharp knife. Remove from the oven and the foil. Allow to cool to room temperature. Store in the fridge until you need to use them.
Make the dressing by combining all of the dressing ingredients in a jar with a lid and giving them a good shake together. Divide your goats cheese into 12 equal sized pieces. Roll each into a ball and then roll them in the chopped toasted walnuts. Chill until you are ready to serve the salad.
Divide your salad greens amongst 4 chilled salad plates. Peel and slice the beetroot. Arrange an equal amount on top of each plate of greens. Place 3 walnut coated balls of goats cheese on top of each. Give your dressing a good shake again and the drizzle an even amount over each salad. Serve immediatly. |