Roasted Vegetable & Goat’s Cheese Salad with Caper Vinaigrette

Serves 4

A few simple ingredients, add a little touch of warmth, and you’ll see salads in a whole different light


  • 4 small red beetroot, peeled and cut into wedges
  • 4 small golden beetroot, peeled and cut into wedges
  • 18 brussel sprouts, halved
  • 1 large firm pear, cut into wedges
  • 20 salad potatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper
  • 2 handfuls spinach leaves
  • 150g goat’s cheese, crumbled

For Vinaigrette

  • 55ml olive oil
  • 1 tsp balsamic vinegar
  • 2 tbsp capers
  • Salt and pepper
  • Pinch dried chilli flakes


  1. Preheat the oven to 190°C/375°F.
  2. Place the beetroot, sprouts, pear and potatoes in a roasting dish, drizzle with olive oil, season and roast for 35 minutes, turning occasionally, until tender.
  3. Meanwhile, place all of the vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
  4. Remove the roasted veg from the oven, arrange on plates with the spinach and goat’s cheese and drizzle with the vinaigrette.