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
Ingredients
- 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
Instructions
- Preheat the oven to 190°C/375°F.
- 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.
- Meanwhile, place all of the vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
- Remove the roasted veg from the oven, arrange on plates with the spinach and goat’s cheese and drizzle with the vinaigrette.
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