Wednesday, April 13, 2011

Beetroot and Goats Cheese Salad

The farmers markets were buzzing this morning. Some of the purchases made this morning included local cheese by Gympie Farm Cheese, fresh beetroot and rocket so there really is no need to explain the logic behind my choice of lunch today.

Serves 4


2-3 beetroots roasted
4 small handfuls of rocket
4 small handfuls of spinach
1/4 cup pecans
100gms goats cheese (your choice), crumbled


2 tbspn olive oil
1 tbspn balsamic vingegar
1/2 tbspn brown sugar
1 tbspn lemon juice
salt and pepper

Preheat oven to 180 degrees celcius.
Trim the beetroot and wrap each one in foil before roasting for approximately 40 - 45mins or until tender.
Allow the beets to cool.
Assemble rocket and spinach leaves between four plates.
Slice the cooled beetroot into wedges before placing on top of the salad leaves along with pecans and goats cheese.
Drizzle with salad dressing to your liking.
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1 comment:

  1. Anonymous23/5/11

    Absolutely love the simplicity of this salad. Beets and goat's cheese are two of my current craze foods. Sooo good!
    PS I love what you are doing for your family.


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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.


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