Warm Beetroot, Sweet Potato, Goats Cheese and Pine Nut Salad #Recipe

Emma Shawcross
29th January 2019

Bring a bit of colour and sunshine flavours in to a cold January, this dish is full of flavour of warmer days; which we hope aren’t too far away.

Peel and chop beetroot and sweet potatoes in to even pieces, if you keep them separate it keeps the colours from merging and they stay bright

Place the sweet potato in a bowl and drizzle with olive oil and pepper, mix just to coat

Place on half of the baking  tray

Then pop the beetroot in the bowl and drizzle with olive oil and pepper and mix to cote as previous

Place on other side of tray

Roast in the oven for 20 mins turning half way through,  cook till soft and cooked

Toast the pine nuts lightly in a non stick pan, no oil needed they will release there own but keep an eye on them and turn them as they catch quickly. Remove from heat when not too browned, as they will continue to cook and brown.

In small bowl mix honey and balsamic vinegar, this will form the dressing.

Cut up soft goats cheese, it make things easier if you have all parts of the dish ready to put together

In large bowl mix together warm vegetables and toss with juices and some of the honey and vinegar dressing and  season with salt and black pepper

Place the mixed leaves on plates with the warm veggies and scatter goats cheese and warm pine nuts

Drizzle with rest of dressing

Recipe Info

Serves

4

Serving Suggestions

Serve warm or cold depending on the season. Lovely with good crusty bread or some small roasted potatoes or you can add grilled chicken

Ingredients

Beetroot (peeled)
Sweet potato (peeled)
Olive Oil
Black pepper
1 tbsp Balsamic Vinegar
2 tbsp Honey
Rocket mixed leaves or baby spinach
Goat’s Cheese
Pine Nuts

Equipment

Chopping board
Baking tray
Non stick pan
Large bowl
Small bowl