Full Recipe in Details
Goats Cheese, Roast Carrot & Beetroot Salad with Orange Yogurt Dressing is the perfect harvest salad, with fresh greens, roasted carrots, nuts and seeds, and an easy dressing made with fresh orange yoghurt dressing!
Course: Course Lunch, Main Course, Salad
Prep Time: 15 mins
Cooking Time: 45 mins
Total Time: 60 mins
Calories: 404 kcal
Servings: 4 servings
150g goats cheese
3-4 carrots, peeled and cut into even sized lengths
3-4 beetroot, cut into even sized wedges
Selection of salad leaves
½ tsp. cumin
1 tsp. coriander
100ml natural yogurt
GUIDE / INSTRUCTIONS
Preheat oven 180ºC.
Place the carrots into boiling salted water and likewise with the beetroot, cook for about 5- 10 minutes, strain veg and place on a hot tray.
Add the cumin, coriander and the juice of half an orange to the hot vegetables, season and roast until nice and crispy.
When almost done remove from the oven and remove the liquid from the tray and put in a bowl with the remaining juice from the oranges.
Put the goat’s cheese on top of veg and place back in the oven for few minutes to soften the cheese.
FOR THE DRESSING
Take the yogurt and add some of the juice to it and add to it the orange zest followed by a squeeze of lemon.
Season with some black pepper and salt.
Mix all the salad ingredients in a large bowl, pour in some of the dressing and serve.
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