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Roasted Beet salad with mature goat cheese and creamy dressing
Discover our Roasted Beet Salad with Matured Bettine Goat Cheese and Creamy Dressing, a versatile dish for 4 people. Enjoy the perfect combination of roasted beets and onions, creamy Turkish yoghurt dressing, ripened goat cheese and crunchy walnuts, garnished with fresh dill and orange segments. Serve with bread as desired for a delicious meal.
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Ingredients
for 4 persons500 g | cooked beetroot |
2 | red onions |
3 tbsp | honey |
4 tbsp | virgin olive oil |
2 pieces | star anise |
2 | oranges |
150 g | Turkish yoghurt |
200 g | Bettine ripened goat cheese |
100 g | walnuts |
1 | generous handful of fresh dil |
bread to go with it |
Preparation
-
- Preheat the oven to 200°C. Cut the beetroot and onions into wedges and mix with the honey and half of the virgin olive oil. Spread with the star anise added on a baking tray lined with baking paper and roast for 30 minutes.
- Grate the zest of the orange and mix with the Turkish yoghurt. Peel the oranges and cut the flesh into segments. Catch the juice and mix through the Turkish yoghurt, season with salt and pepper.
- Cut the Bettine mature goat cheese into slices.
- Spoon the yoghurt onto a serving dish and spoon the warm beets and onions on top. Divide the orange slices and ripened goat cheese on top and sprinkle with crumbled walnuts and dill. Serve with bread.