Laura’s grilled goat’s cheese, roast beetroot and butternut squash salad

 LauraRecipe

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.
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