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.



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