Ingrédients
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Bunch raw beetroot
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2 tbsp extra virgin olive oil
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2 tbsp balsamic vinegar
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Honey
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1 pack pickled beetroot
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½ bunch spring onion
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100g radishes
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1 pouch Merchant Gourmet Wholegrain Spelt
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½ bunch parsley, chives and dill
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1 pack soft goat's cheese
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Handful walnuts
Méthode
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Cut the raw beetroot into wedges and roast with a drizzle of olive oil, salt and pepper at 180C for 30 mins until tender and golden.
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Whisk together 2 tbsp balsamic vinegar, 2 tbsp extra virgin olive oil and a squeeze of honey in a large bowl.
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Once beetroot is cooked, put straight into the dressing and mix well.
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Chop the pickled beetroot into chunks and slice the spring onions and radishes and add to the bowl along with the Wholegrain Spelt.
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Chop the herbs and stir through. Top with crumbled goat’s cheese and chopped walnuts.
