Goat Cheese & Roast Vegetable Salad, with Toasted Pecan & Balsamic Dijon Vinaigrette
- Prep time: 30 minutes
- Calories: 500
- 400 Grams of Sweet Potato (small)
- 250 Grams of Baby Red Beetroot
- 50 Grams of Pecans
- 1 Tablespoons of Balsamic Vinegar
- 1 Teaspoons of Dijon Mustard
- 1 75 Gram Pack of Mixed Lettuce
- 1 Small Bunch of Flatleaf Parsley
- 50 Grams of Soft Goat Cheese
Roast Vegetables:Preheat the oven to 220°C. Line 2 trays with baking paper. Wash the fresh produce. Peel the sweet potato and beetroot, cut into medium dice, about 1½ cm pieces. Drizzle with olive oil and season with salt and pepper. Place on a lined baking tray and add to top shelf in the oven. Roast for 18-20 minutes, or until tender.
Prepare Vinaigrette:In the meantime, combine 1 TBS olive oil (extra virgin if you have it), balsamic vinegar and Dijon mustard in a small jug or bowl. Mix well. Season to taste with salt and pepper.
Toast Pecans:Place the pecans on the second lined tray in an even layer. Add to the oven in the final 2 minutes of the vegetable cooking time, or until toasted. (Tip: Be careful not to burn).
Prepare Salad:Pick the parsley leaves, discarding stems. Add the mixed lettuces to a large bowl or serving tray. Add roast vegetables and parsley. Drizzle with as much of the dressing as desired. Toss to coat well.
You Plate It:Divide the salad between plates. Top with toasted pecans and goat cheese (crumbling as you add). Enjoy!