Ingredients
-
Bunch raw beetroot
-
2 tbsp extra virgin olive oil
-
2 tbsp balsamic vinegar
-
Honey
-
1 pack pickled beetroot
-
½ bunch spring onion
-
100g radishes
-
1 pouch Merchant Gourmet Wholegrain Spelt
-
½ bunch parsley, chives and dill
-
1 pack soft goat's cheese
-
Handful walnuts
Instructions
-
Cut the raw beetroot into wedges and roast with a drizzle of olive oil, salt and pepper at 180C for 30 mins until tender and golden.
-
Whisk together 2 tbsp balsamic vinegar, 2 tbsp extra virgin olive oil and a squeeze of honey in a large bowl.
-
Once beetroot is cooked, put straight into the dressing and mix well.
-
Chop the pickled beetroot into chunks and slice the spring onions and radishes and add to the bowl along with the Wholegrain Spelt.
-
Chop the herbs and stir through. Top with crumbled goat’s cheese and chopped walnuts.
