Củ dền nướng & salad phô mai dê
Phô mai dê luôn có mặt trong các đĩa phô mai. Tuy nhiên, nó cũng có thể được sử dụng trong món salad để tăng thêm hương vị.
Roasted Beetroot & Grand Coeur Goat Cheese Salad
This super easy roasted beetroot salad, with goats cheese and walnuts, is the perfect side dish for a BBQ. It is so simple to make, and it transports well for a meal with friends. And to turn this simple beetroot salad into a hearty vegetarian main meal, simply add a loaf of crusty bread. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright arctic to patio-worthy. We couldn’t be more excited about the warmer temperatures and sunnier days! I bet you can relate.
Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
Calories 672, Protein 21 grams, Fat 53 grams