Beetroot and goat's cheese salad makes a very elegant entree or a light lunch. Prepare the beetroot, walnuts and buckwheat ahead of time and throw everything together at the last minute.
1/2cupdried figs, thinly slicedsubstitute with golden raisins
1/4cupbuckwheat
1/4cupwalnutssubstitute with hazelnuts
1/4cuppomegranate arils
1/4cupolive oil
4tbspapple cider vinegar
2tbsphoney
flaked sea salt and freshly ground black pepper
Instructions
Preheat the oven to 160°C (140°C fan-forced). Line a small baking dish with baking paper.
Whisk together the olive oil, honey and 2 tbsp of apple cider vinegar. Drizzle over the beetroot, and season with salt and pepper. If any of the beetroots are significantly larger than the others, cut them in half to shorten the cooking time. Cover the dish tightly with foil and roast for about 1 hour until the beetroots are soft when pierced with a knife.
Set aside to cool, or store the beetroots with their cooking juices (you will need this for the dressing) in an airtight container in the fridge until ready to serve.
Roast the walnuts and buckwheat for about 10 minutes on a separate tray simultaneously with the beetroots. Both the walnuts and buckwheat will darken a little when when they're cooked. Remove from the oven and set aside, or cool and store them in an airtight container until ready to use.
Assemble the mixed leaves on a large flat plate or 4 small plates, then place the beetroots, figs and goat's cheese on top. Whisk the beetroot juices and vinegar together, then drizle over the salad (you may not need all of it).
Scatter the pomegranate arils, walnuts and buckwheat over the top and serve immediately.
Notes
The salad is best served immediately. The walnuts, buckwheat and beetroot can all be cooked a day ahead.