Roast Beetroot And Green Leaf Salad
with a walnut and cottage cheese pesto
Serves 4
Serve as a light lunch with some crusty bread, or a side salad as part of a larger banquet.
Ingredients:
- 1 bunch beetroot (medium size beets)
- 150g baby spinach
- 150g rocket
- 1 bunch flat leaf parsley
- 500g cottage cheese
- 25g milled Parmesan
- 100g walnuts
- 1 bunch basil
- 30ml walnut oil or olive oil
- 30ml red wine vinegar
- 1 tablespoon honey
Method:
- Boil the beets until tender then remove from heat. Rinse under cold water to cool and removing the skin in the process.
- Cut each beet into 6 and place in a roasting tray with a little olive oil and salt. Roast in a 200 degree Celsius oven for 15 mins.
- Next make the pesto. Add the basil, walnuts and 2/3 of the parsley to a food processor. Blend to a course breadcrumb consistency. Add cottage cheese and Parmesan and blend until well incorporated.
- For the dressing, combine vinegar, oil (walnut or olive oil) honey and 30ml water together. Add salt and pepper to taste.
- Time to assemble! Spoon some of the pesto onto the bottom of a plate, add the warm beets and dressing. Mix the remaining parsley, with spinach and rocket and place the salad on top of the pesto plate.
- Enjoy 🙂
