Roast Beetroot, Goats Curd & Pecan Salad
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Roast Beetroot, Goats Curd & Pecan Salad
Recipe By Louis Tikaram
Ingredients
2 medium beetroots
100 g baby spinach
150 g goats curd, crumbled
¼ cup pecans, lightly toasted
5 tbsp Squeaky Gate extra virgin olive oil
½ tsp dijon mustard
2 tbsp Squeaky Gate balsamic vinegar
½ tsp sea salt
Method
Preheat the oven to 180 degrees (C).
Rinse the beetroot in cold water then wrap in foil. Place on a baking tray and roast for 1 hour or until you can poke a knife into it and the beetroot is tender. Once cooked, take out of the oven and cool for 15 minutes.
Wearing gloves, peel and discard skin from beetroot then cut beetroot into 2 cm pieces.
Combine spinach, pecans and beetroot in a bowl, and toss well until combined.
Place balsamic vinegar, oil and mustard in a mixing bowl and whisk till emulsified then season with sea salt.
Add this to the beetroot mixture along with the goat's curd and gently toss until just combined (be careful not to mash the curd too much).
