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roasted beetroot goat's cheese and pistachio salad
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Roasted beetroot, goat's cheese and pistachio salad

This roasted beetroot, goat’s cheese and pistachio salad is great for sharing or eaten as a main meal with a little extra protein.
Course Main Course, Salad
Cuisine Modern Australian
Keyword beetroot, cheese, goat's cheese, main, pistachios
Total Time 1 hour
Servings 2

Ingredients

  • 4 cups mixed leaves
  • 2 medium beetroot
  • 2 medium or 4 small gherkins
  • 100 g chevre goat's cheese
  • 1/4 cup parsley or mint leaves
  • 1/4 cup shelled pistachios
  • 1 drizzle caramelised balsamic or balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • salt to taste

Instructions

  • Preheat oven to 180°C (160°C fan-forced).
  • Wrap the beetroot in foil and place on a tray in the oven until tender, about 40 minutes.
  • When cool enough to handle, peel beetroot and chop coarsely.
  • Chop gherkins and herbs.
  • Arrange mixed leaves, beetroot, gherkins and chunks of cheese on plates or a platter. Sprinkle with herbs and pistachios. Drizzle with balsamic and olive oil and season with salt to taste.