Beetroot salad with young spinach and goat’s milk cheese

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8 servings Prep: 30 mins, Cooking: 30 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (8)

20.00 leaves beetroot — leaves
5.00 ml salt and freshly ground black pepper — to taste
150.00 g baby spinach
2.00 rolls goat's milk cheese — rolled, sliced
250.00 g lentils — brown, cooked
Salad Dressing: olive oil
30.00 ml vinegar — white wine
15.00 ml fresh oregano — chopped
4.00 ml salt and freshly ground black pepper — to taste
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Method:

Oven temperature: 200°C

1. Preheat the oven. Remove the beetroot
leaves but leave a short piece of stem
on each to prevent the red juice from
running. Rinse the beetroot and leaves
under cold running water. Drain the leaves
and refrigerate in a plastic bag. Don’t peel
the beetroot. Rub with olive oil and season
with salt and freshly ground black pepper.
Roast until tender.

2. Prepare the salad dressing: Mix all the
ingredients in a glass jar and shake the
mixture thoroughly to form an emulsion.


3. Peel the cooled beetroot and quarter
it. Place the beetroot and young spinach
leaves in a mixing bowl, pour salad
dressing over and mix thoroughly with
your hands.

4. Place the beetroot leaves on a serving
platter and arrange the beetroot quarters,
goat’s milk cheese and lentils on
top. Serve.



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