Roasted Balsamic Beetroot Salad

Roasted Balsamic Beetroot Salad

Trust us, Lucy hit the nail on the head with this one! The perfect balance of acidity, spice and creaminess is created thanks to Lucy’s Classic Balsamic Dressing, a touch of red chilli and soft crumbled goats cheese.

INGREDIENTS

750g small beetroot, peeled and cut in half

2 red onions , peeled and each cut into 8 wedges

Lucy’s Balsamic Dressing

150g couscous

Zest and juice of 1 lemon

1 tbs extra virgin olive oil

1 red chilli, deseeded and  roughly chopped

50 g wild rocket , roughly chopped

50g pine nuts, toasted

100g soft goats cheese

Sumac

 

METHOD:

1. Preheat the oven to 200c fan.

2. Place the beetroot and onion onto a baking sheet lined with greaseproof paper. Drizzle generously with the balsamic dressing,  season with salt and pepper and toss together. Place in the oven and roast for 30 - 40 minutes , turning half way through, until tender and golden.

3. Meanwhile, place the couscous in a large bowl and cover with 160ml boiling water. Cover the bowl with cling film and leave for 10 minutes.

4. Fluff up the couscous with a fork and stir through the lemon zest and juice , olive oil and chilli. Season generously with salt and pepper.

5. Gently stir through the beetroot, onion, most of the rocket and pine nuts through the couscous and transfer to a large serving plate. Top with the remaining rocket , crumble over the goats cheese and a generous sprinkling of sumac.


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