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1/3 Photos of Roast Balsamic Beetroot With Walnut Crusted Hot Goat's Cheese
A wonderful combination of roasted beetroot in a balsamic, garlic and olive oil dressing, served with melted walnut crusted goat's cheese and a side salad of baby salad leaves. I made this recipe up for a light lunch for B and B guests one day; they loved it so much, that I decided to put it on the menu! I have made it for us many times since then, and it's a real winner for anytime of the year. I have suggested baby salad leaves and herbs for the salad - I used spinach, rocket, red oak leaf lettuce and watercress in my salad in the photos. I also prefer to use red onions in this recipe. You use pre-cooked beetroot for ease in this recipe, and the roasting time is quite short.
Units: US | Metric
Serving Size: 1 (181 g)
Servings Per Recipe: 2
The following items or measurements are not included: