Roast balsamic beetroot, green bean and goats cheese salad with organic rocket

A family favourite that’s quick and light.

Preheat oven to 180°C.

Roughly cut 8 small washed beetroot,  into wedge slices.

Combine 2 tablespoons balsamic vinegar, juice of half an orange, 2 tablespoons of macadamia oil, a sprig of rosemary, 1 teaspoon coconut sugar and  salt and pepper to season. Toss through  beetroot  and bake  at 180°C for an hour.

Steam 250 g of green beans, drain and arrange on a serving board along with the rocket, beetroot and goats cheese.

2 Comments

  • Roxy Posted July 20, 2015 8:37 pm

    Yum!

  • Trauma Posted March 19, 2018 4:00 am

    Hello. Excellent article.

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