Rozanne Stevens Summer St Tola & Beetroot Salad
St Tola & Beetroot Summer Salad from Chef and Food Writer Rozanne Stevens
2 tablespoonsOlive Oil
4 tablespoonsbalsalmic vinegar
100 gramsSt Tola Soft Cheese (broken into chunks)
100 gramsalfalfa shoots
2 tablespoonsfresh dill
Peel and dice the beetroots into bite sized pieces. Coat well in the olive oil and vinegar and season with salt and pepper.
Place on a baking tray and roast in the oven at 180C or Gas mark 4 for 20-30 mins until just tender. Allow to cool slightly.
Place the beets on a bed of watercress, scatter over the pomegranate seeds, sunflower seeds, St Tola Goats Cheese, alfalfa sprouts and dill.
Drizzle the roasting juices over the salad.