Rocket, Roasted Beetroot, Carrot & Goat’s Cheese Salad

By Jody Vassallo

Rocket, Roasted Beetroot, Carrot & Goat’s Cheese Salad
You can't look past this spring time salad.

Serves 4

500g baby beetroot

3 tbsp organic olive oil

1 bunch baby carrots

300g rocket

150g marinated goat’s cheese

50g smoked almonds

6 fresh Mejool dates, pitted 
     and sliced

2 tbsp apple cider vinegar

1 tbsp lemon juice

1 tsp honey

2 tsp horseradish

1 Preheat oven to 200C (400F). Put the beetroot into a roasting pan, drizzle with 1 tbsp of the olive oil. Bake for 40 minutes, add the carrots and bake for another 20 minutes or until the vegetables are soft.

2 Divide the rocket between four serving plates, scatter the beetroot, carrots, goat’s cheese, smoked almonds and dates over the top.

3 To make dressing, whisk together the remaining olive oil, vinegar, lemon juice, honey and horseradish and drizzle over the salads.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login