Roasted beetroot and celery with cheese and nuts
A warm salad for winter days.
Ingredients
-
400g Mixed Beetroot
-
1 bunch celery
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50g Walnut
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60g Cheese
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Black pepper
Preparation Method
- Peel the beetroot and cut it into quarters.
- Peel the celery to remove the fibrous parts and cut into pieces.
- Roast the vegetables on two separate trays at 190°C, with a tablespoon of olive oil, sea salt and pepper until soft in the centre.
- Make a dressing with one tablespoon of balsamic vinegar and three tablespoons of extra virgin olive oil.
- Mix the hot, roasted vegetables with the sauce in a deep bowl and top with the chopped walnuts. Use a peeler to scrape off bits of cheese.
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