Jul 012010
 

Serves 4

Ingredients

2 beetroot
5 sprigs thyme
½ cup walnuts chopped
75g goat’s cheese
rocket or baby spinach leaves

Method

Roast beetroot in oil with sprigs of thyme.

When cooked, discard thyme and chop beetroot into bite sized pieces.

Add chopped walnuts, crumbled goats cheese and leaves.

Dress with 2 tablespoons each of oil and lemon juice, and a further teaspoon of thyme leaves.

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