Beet Salad with Roasted Carrots & Goat Cheese
30 min
Veggie
15839
For 2 Portions
200 g
beet, frozen
100 g
soft goat cheese
80 g
lamb's lettuce
40 g
pistachios, in shell
5 g
cilantro, fresh
4
carrot
1 tsp
chili hot sauce
1/2
red onion
1/3
pomegranate
6 tbsp
olive oil
2 tbsp
red wine vinegar
1 tbsp
honey
1 tsp
cumin, ground
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Add frozen beet to boiling, salted water and boil for about 5 min. Then drain and leave to cool slightly.