Beetroot Salad with Orange and Cheese

Ingredients

• 2 cloves garlic
• 500 g beetroot
• pepper (ground)
• Salt
• 30 ml balsamic vinegar
• 3 tbsp olive oil
• 200 g mixed salad (e.g., arugula, young spinach leaves, watercress)
• 2 untreated oranges
• 65 g peeled walnuts
• 2 slices white bread
• 20 g butter
• 0.5 tsp liquid honey
• 1 tbsp White Wine Vinegar
• 0.5 tsp Dijon mustard
• 3 tbsp olive oil
• 200 g goat fresh cheese

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat. Peel and finely chop the garlic.

2. 2.

   Peel the beetroot and cut into strips. Spread on a baking sheet lined with parchment paper. Season with pepper, salt, garlic, vinegar and drizzle with 3 tbsp olive oil. Roast in the preheated oven for about 40 minutes until tender. Meanwhile wash, rinse, dry and spin the salad leaves. Peel the oranges, removing the white pith, and separate the fruit segments from the membranes. Catch the released juice. Chop the walnuts and toast them in a hot pan without added fat. Remove and set aside. Cut the bread slices into small cubes and brown them in a hot pan with melted butter until golden brown. Drain on kitchen paper and lightly salt. Mix the salad, orange segments and walnuts together and spread on plates. Combine honey, vinegar, mustard and 1 tsp orange juice; whisk in oil in a thin stream. Season with salt and pepper. Remove beetroot from the oven, let it cool slightly and arrange on the salad. Drizzle with dressing and sprinkle crumbled goat cheese on top. Garnish with edible flowers if desired.