A simple, healthy salad
2 small to medium fresh beetroot
60g goats cheese
100g baby spinach
Freshly ground black pepper
1 tblsp honey seeded mustard
1 tblsp dijon mustard
20ml extra virgin olive oil or water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Roast beetroot in their skins in the oven for one hour (test with a skewer after one hour for tenderness - depending on your oven, it may take longer).
Whisk mustards and honey, gradually adding in oil until smooth. Dress baby spinach using 1 to 2 tbls of dressing for each person. Make sure all the salad greens are covered with the dressing.
Chop the beetroot into bite size pieces and scatter over salad greens.
Pinch off pieces of goats cheese and scatter over the salads.
Scatter pepitas on top of the salads. Grind freshly cracked pepper onto the salads. If concerned about fat content, I have found using water in place of the extra virgin olive oil in the dressing is effective and still tasty.