Roasted Beetroot & Goat’s Cheese Salad

Roasted Beetroot & Goat's Cheese Salad

Ingredients

• 350 g beets ((12.4 oz))
• 1/2 red onion ((12.4 oz))
• 1 tsp apple cider vinegar
• 1 tbsp extra-virgin olive oil ((12.4 oz))
• 1 pinch sea salt ((12.4 oz))
• 100 g greens ((12.4 oz))
• 60 g goat cheese ((12.4 oz))
• 40 g walnuts ((12.4 oz))
• 1 avocado (medium
• 50 g sugar pea ((12.4 oz))
• 1 tbsp fresh parsley
• 1 tbsp lemon juice ((12.4 oz))
• 1 tsp coconut aminos
• 1 pinch salt ((12.4 oz))

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted).
2. Peel the beetroot and onion and chop into wedges.
3. Place on a baking tray, toss with olive oil, apple cider vinegar and salt and roast in the oven for 25 minutes until soft.
4. Slice the avocado and sugar snap peas lengthways.
5. Toss the avocado in a touch of lemon juice to prevent browning.
6. Mix the dressing together in a small bowl.
7. Place the watercress, walnuts, avocado and sugar snap peas in a large bowl and toss with the dressing.
8. Plate and top with goats cheese, roasted beetroot, onion and parsley.