Geroosterde beet- en bokmelkkaasslaai met Jason's Hill Cinsault

Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes

Ingredients:

For the salad:

• 4 medium beetroot, trimmed and scrubbed
• Olive oil (for roasting)
• Salt and black pepper to taste
• 100g soft goat’s cheese
• 100g rocket (arugula) or mixed salad leaves
• ½ red onion, thinly sliced
• ¼ cup toasted walnuts or pecans (optional)

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Roast the beetroot:

• Preheat your oven to 200°C (392°F).
• Wrap each beetroot in foil, place on a baking tray, and roast for 35–40 minutes or until tender when pierced with a knife.
• Once cooked, allow to cool slightly, then peel the skins off (they should rub off easily with a paper towel or your hands).
• Cut the beets into wedges or thick slices and set aside.

Make the dressing:

• In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

Assemble the salad:

• Place the salad leaves in a large serving bowl or platter.
• Top with roasted beetroot slices, crumbled goat’s cheese, and red onion.
• Drizzle with the dressing just before serving.
• Scatter toasted nuts on top for extra crunch, if using.