Heirloom Beetroot, Goat’S Cheese & Walnut Salad

• FOR THE SALAD:
• 4 bulbs Medium Beetroot
• Olive Oil, For Drizzling
• 1/4 cups Walnuts
• 1 cup Baby Spinach
• 1 cup Rocket
• 3-5/8 ounces, weight Goat's Feta
• 3 Tablespoons Caperberries
• FOR THE VINAIGRETTE:
• 1/2 teaspoons Orange Zest
• 1 whole Orange, Juiced
• 1/2 teaspoons Fresh Thyme, Finely Chopped
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Apple Cider Vinegar
• 2 Tablespoons Extra Virgin Olive Oil

1. Preheat oven to 180 degrees Celsius.
2. Place washed beetroot on a tray (skin still on) and drizzle with a little olive oil. Place in oven and cook for 40-50 minutes until tender. Remove from oven, cool and remove skins. Cut into cubes and set aside.
3. In a small saucepan place walnuts and dry fry over medium heat until fragrant and brown. Remove walnuts from the pan, roughly chop them and set aside.
4. For the dressing: Add zest, juice, thyme, mustard and vinegar into a bowl. Add olive oil in a thin stream and whisk until emulsified.
5. Combine baby spinach and rocket in large bowl. Then place mounds of it on serving plates. Gently scatter the beetroot, walnuts, goat's cheese and caperberries over the spinach and rocket. Drizzle with vinaigrette.

salad, medium beetroot, olive oil, ubc, spinach, rocket, caperberries, vinaigrette, orange zest, orange, fresh thyme, dijon mustard, apple cider vinegar, olive oil

Taken from tastykitchen.com/recipes/salads/heirloom-beetroot-goats-cheese-walnut-salad/ (may not work)