Roasted beetroot with rocket, pecan nuts and goat’s cheese

SHAPE
4 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

800.00 g beetroot
60.00 ml orange juice — freshly squeezed
3.00 onion
50.00 g pecan nuts
100.00 g goat's milk cheese
65.00 ml fresh parsley — finely chopped
10.00 ml sesame seeds — toasted
750.00 ml rocket — leaves
0.00 vinegar — balsamic
0.00 fresh chillies — 573
0.00 sea salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

Wash and peel beetroot and cut into chunks.
Place in a roasting pan and toss with 15 ml olive oil, the orange juice and a sprinkling of sea salt.
Pop into a cold oven, set at 200 °C and roast until cooked through, about 45 to 60 minutes.
Chop onions into wedges (about 6 wedges per onion) and add them to the roasting pan about halfway through the cooking time.
Toast pecan nuts in a dry pan until golden and set aside.
Slice goat’s cheese.
Spread a thin layer of parsley and sesame seeds on a plate and roll each cheese disc in the mixture to coat the edges. Set aside.
Just before serving, toss rocket leaves with olive oil, balsamic vinegar, sea salt and milled pepper.
Toss rocket, beetroot, onion and nuts together.
Arrange on individual plates and top with cheese rolls.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.