1 Bunch Beetroot (washed and dried)
1/4 Cup Olive Oil
2 Tbsp red wine vinegar
1 Tsp Maple Syrup
1 Cup baby spinach leaves
75 gram Goats Cheese (crumbled roughly)
2 Tbsp walnuts (toasted & crumbled)
- Heat oven to 180°C. Trim the beetroot, leaving 1cm of the stem attached. Wrap beetroot in foil and place on a baking tray. Bake for 35 minutes or until tender. Remove and set aside to cool slightly. Peel skin. Cut into wedges and set aside.
To make the dressing combine olive oil, vinegar and maple syrup. Season with salt and cracked black pepper. Whisk well until combined.
- Place beetroot in a large bowl. Add the baby spinach, drizzle with dressing and gently toss to combine.
- Transfer to a serving bowl. Serve sprinkled with goat’s cheese and walnuts.