Ingredients
Dressing
4 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
5 anchovy fillets, minced
1 clove garlic, minced or crushed
Fresh ground pepper to taste
Salad
1-2 heads of romaine lettuce
1 handful of rocket
3 large beetroots, baked
Goat cheese
Optional toppings: walnuts, pumpkin seeds, bacon or anything else you fancy (our seed crackers make a good crouton substitute!)
Method
1. Heat your oven to 200°C
2. Wash and dry your beetroots before drizzling with some avocado oil and wrapping them individually in parchment paper. Roast your beetroots for around 60 minutes until you can easily slide a knife through. Baking time depends on the size of your beetroots. Smaller beetroots may take less time.
3. In the meantime, make your salad dressing. Add anchovies to a pestle and mortar and smash into a paste. Add your garlic and combine the two well.
4. Then add the olive oil, lemon and apple cider vinegar to the mortar. Mix everything until it comes together and finish with some fresh ground pepper.
5. After roasting toss the beetroots into an ice bath to cool. Let them sit for about 5 minutes and then you should easily be able to remove the skin with your hands. Do this in the bowl of water as it can get messy.
6. Wash and dry your greens and dress them with your dressing in a large salad bowl.
7. Chop up your baked beetroot and add them to your salad.
8. Finish by adding the goat cheese and any additional toppings of your choice!
Eat well!
Amanda