Roast Beetroot Goat Cheese winter braai Salad

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Ingredients

• 6 medium beets, scrubbed
• 6 c. rocket
• 1 avocado, sliced
• 4 oz. goat cheese, crumbled
• 1/2 c. chopped toasted walnuts

FOR DRESSING

• 1/2 c. extra-virgin olive oil
• 1/4 c. balsamic vinegar
• 1 tbsp. maple syrup
• 2 tsp. Dijon mustard
• Kosher salt
• Freshly ground black pepper

Directions

1. Preheat oven to 200°c.
2. Wrap each beetroot in foil and place it on a baking sheet.
3. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
4. Meanwhile, make the vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.  
5. Place rocket in a large serving bowl and lightly dress with vinaigrette.
6. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

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