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Roasted Beetroot and Carrots with Goats' Cheese

Roasted beetroot and carrots tossed with fresh salad leaves, thyme, and creamy goats' cheese in a warm sherry vinegar dressing.

VegetarianGluten-FreeHealthySaladRoasted
Estimated Nutrition
Calories
546.3
kcal / serving
2185.2 kcal total
Carbs
13.6g
per serving
54.2 g total
Fat
48.7g
per serving
194.8 g total
Protein
13.6g
per serving
54.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
ml
Sherry Vinegar
Dairy
225
g
Goats Cheese
young
NutsSeeds
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
2
piece
Garlic
cloves
1
bunch
Thyme
fresh sprigs, leaves only
OilsFats
45
ml
Olive Oil
for roasting
90
ml
Extra Virgin Olive Oil
for dressing
Vegetables
200
g
Beetroot
baby beetroot
230
g
Carrot
cut into 3cm chunks
200
g
Salad Leaves

Method

1
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