Salads aren't just for the summer. This Beetroot, Red Pepper & Goat's Cheese Salad is a comforting salad that adds colour to any Winter meal.
Preheat the oven to 170170ºC (fan assisted, 190ºC non fan). Wrap your beetroot in foil and place directly on the oven shelf. Roast for 50 minutes until you can easily stick the point of a knife into it
Leave the beetroot to cool
Thinly slice the peppers and fry them on a low heat for 20-25 minutes until they have softened
Once the beetroot is cool enough to handle, peel it. The skin should come away very easily now it has been roasted. Cut into chunks
Add the peppers and beetroot to your serving dish and then crumble the goats cheese over. Finish by scattering with some chopped parsley
Nutritional information is given as a guide only.
Beetroot, Red Pepper & Goat's Cheese Salad https://www.curlyscooking.co.uk/beetroot-red-pepper-goats-cheese-salad/