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Warm roasted winter beetroot & fennel salad

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bunch beetroots, peeled and quartered

  2. 12 baby carrots, trimmed and peeled

  3. 1 brown onion, peeled and cut into wedges

  4. 1 fennel bulbs, trimmed & cut into wedges

  5. 2 whole garlic bulbs, halved across

  6. salt and pepper

  7. 1 tablespoon brown sugar

  8. 2 tablespoons balsamic vinegar

  9. 2 tablespoons red wine vinegar

  10. extra virgin olive oil

  11. 150g soft goats cheese, cut into thick slices

  12. crusty bread to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven 200C/ 180C (fan-forced)

  2. Combine vegetables in a large baking dish and toss through sugar, vinegars and oil. Season with salt and pepper.

  3. Roast covered for 35-40 minutes or until vegetables are tender.

  4. Carefully remove foil and place goats cheese over the top. Cook for a further 5 minutes or until cheese becomes soft and bubbly.

  5. Remove and serve immediately, with a good drizzle of extra virgin olive oil.

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