Beetroot, Goats Cheese, Pine Nut And Rocket Salad

Name: Beetroot, Goats Cheese, Pine Nut And Rocket Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 6 mediums beetroot; 1 teaspoon Dijon mustard; 3 Tbsps extra virgin olive oil; 1 clove Half a of garlic, minced; 75 grams pine nuts; 60 grams rocket leaves; 1 pinch A good of sea salt and ground black pepper

Beetroot, Goats Cheese, Pine Nut And Rocket Salad might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 187 calories, 3g of protein, and 16g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. Not Head to the store and pick up half a clove of garlic, an of sea salt and ground pepper, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

You can cook the beetroot ahead of time if you wish, simply wrap them in tinfoil, place on an oven tray and bake for about an hour at 190C/Gas Mark 5 or until you can insert a fork smoothly.

Ingredients you will need

Beet

Wrap

Equipment you will use

Oven

Remove from the oven, allow to cool, then peel with knife and slice into quarters.On a large frying pan, over a medium heat, toast the pine nuts, until golden brown, make sure to keep an eye on them as they can burn quite easily.In a large bowl whisk together the Dijon mustard, oil, vinegar, garlic, salt and pepper and set aside.When you are ready to serve the salad, arrange the beetroot quarters and goats cheese pieces on each plate. Toss the rocket leaves in the dressing and place a little on each plate.Finally scatter each plate with the toasted pine nuts and serve straight away!

Ingredients you will need

Salt And Pepper