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Roasted Beetroot, Orange and Chevin Salad

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A healthy, yet oh so tasty salad with beetroot, orange and cheese!

  • Serves: 6-8 |
    6-8 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
Categories: Cheese & Dairy, Dish Type, Light meals, Lunch, Main Ingredient, Meals and Courses, Salads, Sides, Special Diets, Vegetables, Vegetarian
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Ingredients

  • 12 medium beetroot
  • olive oil, for roasting
  • Maldon sea salt
  • 200 g butter lettuce, i.e. 1 small packet, washed and ready to eat, off the shelf.
  • ¼ C (60 ml) olive oil
  • ½ tsp (2.5 ml) honey
  • 1 Tbsp (15 ml) balsamic vinegar
  • 2 oranges, peeled and cut into segments
  • 100 g Chevin

 

Method

Preheat the oven to 180 °C.

Peel the beetroot and cut into quarters. Toss in olive oil and sprinkle with salt. Place in the oven and roast for 30 minutes or until tender. Keep to one side to cool.

Wash the lettuce and spin dry. In a separate bowl, beat the olive oil, honey and balsamic vinegar to make a light dressing. Toss the lettuce in the dressing and place on a platter. Top with the roasted beetroot, orange segments and rounds of Chevin.

Serve as an accompaniment to a meal or as a starter.