Roasted Beetroot Salad and Walnuts and Dazel Ash Log

• Preheat the oven to 190°C (170°C fan)
• In a large roasting pan, toss the beets with some olive oil and the garlic and thyme
• Season with salt and pepper
• Cover tightly with foil and roast for about 1 hour and 15 minutes, until the beets are tender
• Let cool, then peel the beets and cut them into different sized chunks
• Roast the walnuts in a skillet over medium heat for 2 to 5 minutes
• In a bowl, combine the roasted beetroot, walnuts and rocket salad
• Chop the goat’s cheese into chunks and lightly toss in with the salad
• Drizzle with balsamic glaze

Other recipes using beetroot:

Here’s a gorgeously sweet salad with velvety pumpkins, sunflower seeds and Bocconcino Di Langa.

Here’s another Beetroot, Walnut and Golden Cross Goat’s Cheese Salad using Golden Cross Log and pickled beetroot from a jar.

Creamy Goats Cheese and sticky-sweet Chilli Jam works perfectly with earthy beetroot. Ideal in a sandwich for an impressive starter or fancy lunch.

This Mont d’Or salad offers a smooth and soft finish with the subtle flavour of the artichoke and the nutty, earthiness of the beetroot.