appetite magazine
Laura’s grilled goat’s cheese, roast beetroot and butternut squash salad
 
 
Ingredients
  • 1 butternut squash, peeled and cut into wedges
  • 4 raw beetroots, peeled sliced
  • mixed salad leaves, spinach and rocket
  • goat’s cheese
  • balsamic dressing:
  • 6 tbps extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • pinch sea salt and freshly ground black pepper
Method
  1. Preheat oven to 220C/Gas7, toss beetroot and squash in olive oil, sea salt and black pepper, roast for 40 mins or until cooked, turning regularly.
  2. Place goat’s cheese on a baking tray, drizzle with olive oil, grill on a medium heat until browning on top (approx 5 mins).
  3. Put dressing ingredients in a clean jam jar, add lid and shake to mix. Wash leaves and toss in the dressing. Place cooked vegetables on top, followed by the goat’s cheese and serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/lauras-grilled-goats-cheese-roast-beetroot-and-butternut-squash-salad/