Roasted Beet and Goat Cheese Salad

Ingredients for Roasted Beet and Goat Cheese Salad

• 450g (about 4) medium golden and/or red beets

• 60ml grapeseed oil

• 60ml sherry vinegar

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• 1 teaspoon dark sesame oil

• 2 cups rocket

• 2 medium vine-ripened tomatoes, cut into thin wedges

• 1 fennel bulb, trimmed and thinly shaved

• 60g goat cheese, crumbled

Heat oven to 191°C. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, rocket, tomatoes and fennel in a bowl; add 2 tablespoons dressing (reserve the rest); toss. Top with goat cheese.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.