Friday, 23 September 2011

Roasted beetroot, spanish onion salad with goats cheese and pinenuts.



With the warmer weather upon us, the crunch and snap of perfectly fresh produce deserve the simplest of treatments. Leaves, herbs and just cooked vegetables team brilliantly with meats or seafood's, nuts and seeds. Crusty, rustic bread, torn at the table, is the only accompaniment needed to create a satisfying lunch or dinner. This delicious salad is one of my favourites... Roasted beetroot, spanish onion salad with goats cheese and pinenuts... a meal in itself really!

Ingredients
1 bunch beetroot, peeled and cut in wedges
2 large spanish onions peeled and cut in wedges
1/3 cup extra virgin olive oil                                             
1 small pkt pinenuts toasted
1 tablespoon red wine vinegar
120g semi-dried tomatoes
100g baby spinach leaves
150g firm goats cheese crumbled
crusty bread to serve
Method
Place beetroot,onions and 2 tablespoons olive oil in roasting pan, season to taste with sea salt and freshly ground black pepper and roast for 45 minutes at 200 degrees(or until tender).
Transfer roasted vegetables to a large bowl, add remaining olive oil, red wine vinegar, pinenuts,semi- dried tomatoes and spinach and combine well. Divide warm salad between 4-6 plates and scatter with crumbled goats cheese and serve with crusty bread.(For a more hearty salad add roasted pumpkin as well!)

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