We’ve been eating a lot of salads recently and this one is without a doubt one of my favorites, it’s really tasty and actually fills me up!!
And how to do it…
Ingredients – serves 2-3
- 500g cooked beetroot
- 150g soft goats cheese (i used rindless goats cheese)
- 100g baby leaf salad
- 1/4 cup breadcrumbs (i grated some stale rosemary focaccia bread)
- 3 tbsp basil pesto
- 1 tbsp olive oil
- pinch of rock salt
Slice the cooked beetroot into 1/2cm thick slices then toss them in a bowl with the olive oil until they are coated. Place on a baking tray, sprinkle with a pinch of rock salt and roast in the oven for 10 mins at 175ºc then remove from oven.
Slice the goats cheese into 1/2cm thick slices and place on top of your beetroot slices (leaving roughly half of the slices plain) Next add 1/4 tsp of basil pesto on top of each goats cheese slice then sprinkle around 1tsp of breadcrumbs on top of that.
Grill the beetroot slices under a medium heat for 5 mins.
Serve on top of baby leaf salad and drizzle over the remaining pesto…dyl-icious!