When you have a classic Aussie BBQ on your calendar, the salad to bring is this Roast Beetroot, Walnut and Goats Cheese Salad. It really highlights the stunning earthy flavours of the beetroot, far from the vinegary taste you might be used to of beetroot from the tin.
If you’re travelling with this one, toss the leaves in with the beetroot first, and add everything else later.
Method
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Preheat the oven to 180 degrees. Place the beetroot, garlic cloves, and thyme into a baking dish. Drizzle with olive oil and red wine vinegar and season with salt and pepper. Pour water into bottom of dish, and cover with aluminium foil, ensuring a good seal.
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Place in preheated oven and cook for 45 minutes. Beetroot are ready when a skewer can be slid easily into the centre.
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Remove from oven and allow to cool slightly. While still warm, slide your fingers (with slight pressure) over the beetroot to remove the skins. They should slip off, providing the beetroot aren't too cool. Cut into either chunks or slices, depending on your preference.
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To put the salad together whisk the olive oil and the red wine vinegar in a large bowl. Add some salt and pepper to taste. Drop beetroot into this mix.
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Arrange the spinach and beet leaves on a platter, and spoon dressed beetroot evenly across. Crumble goats cheese over and scatter walnuts evenly.
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Serve.
