Gourmet Australian Vegetarian Lunch: Roasted Beetroot Salad with Goat Cheese, Walnuts and Honey-Balsamic Glaze
A flavorful australian lunch perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 6 medium beetroots, washed and trimmed 1 cup goat cheese, crumbled 1 cup walnuts, roughly chopped 4 cups mixed salad greens (arugula, spinach, and baby kale) 2 tablespoons honey 1/4 cup balsamic vinegar 1/3 cup extra virgin olive oil Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beetroots individually in aluminum foil and roast for 45 60 minutes or until tender. Remove from the oven and let them cool. Peel and slice.
- In a small saucepan, combine honey, balsamic vinegar, and olive oil. Heat over medium heat and whisk until well combined. Season with salt and pepper to taste. Let it cool slightly before using.
- Assemble salad: Arrange mixed greens on serving plates. Top with roasted beetroots, crumbled goat cheese, and walnuts. Drizzle with honey balsamic glaze and season with salt and pepper. Serve immediately.
Chef’s Insight
This dish is perfect for an outdoor gathering or a sophisticated dinner party, as it combines various textures and flavors that harmoniously complement each other.
Notes
Adjust the honey-balsamic glaze to taste, as desired.