Warm Root Salad with Goat’s Cheese Recipe

A hearty salad is always a good idea, especially in winter. The goats cheese and crunch of the walnuts takes this beauty to the next level!

Try this Warm Root Salad w Goat’s Cheese at you next BBQ.

Ingredients:

• 4 x medium beetroot
• 4 x medium carrot
• 2 x medium white potato
• 1 x medium sweet potato
• 1 x medium red onion
• 4 x cloves garlic
• 120g goat’s cheese
• 1 x cup walnuts, crushed
• 6 x sprig fresh thyme

Dressing:

• 2 x tbsp balsamic vinegar
• Salt and pepper
• 1 x tbsp EVOO
• 1 tsp dijon mustard

Method:

1. Preheat oven to 180°C.
2. Peel and cut onion into wedges and transfer to a large bowl.
3. Wash and dry beets, carrots, potatoes, and thyme.
4. Peel and cut beets and potatoes into thin wedges; add to bowl with onion. Peel and cut carrots diagonally into ¼ inch thick rounds; add to bowl. Pick leaves off most of the thyme stems (saving a couple stems for garnishing) and add to bowl.
5. Drizzle vegetables with olive oil and season with salt, and pepper; toss to coat.
6. Place vegetables on a non-stick baking tray and spread out. Place in the oven and roast until vegetables are tender, 15-20 minutes.
7. Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, olive oil, vinegar, Dijon, salt, and pepper.
8. Serve salad on a plate or in a bowl, sprinkle with walnuts, crumble goat cheese over top, drizzle with dressing, and garnish with remaining thyme. Enjoy!