Friday, 4 March 2011

Quick turnaround

So over the weekend before last, I was in the office 2pm Friday to 7am Saturday, then 4pm Saturday to midnight.  Then again (on the phone from 7am, but then) 10am Sunday to 6pm Sunday.  Needless to say, food was tricky and I only got one bit of cooking done.  There was a wrinkly, sad looking  beetroot in the fridge and some leftover goats cheese from Christmas.  Lo and behold, the Abel and Cole cookbook delivered again: beetroot and goats cheese salad.  It's quick and simple and made me feel loads better on Saturday lunch time.  Annoyingly, I was called back in to the office just after the second forkful.  *sigh*

Beetroot and goats cheese salad
serves 1 (435kcals, 17g protein, 21.6g carb, 30.8g fat, 3.5g fibre, 3.3 fruit & veg)
  • 1 large beetroot
  • 100g  goats cheese
  • 100g lettuce, or other salad leaves
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1tsp fresh thyme leaves
  • The juice of 1/2 a lemon

Dice the beetroot, toss in most of the olive oil and the balsamic vinegar with the fresh thyme leaves.  Season with salt and pepper and place into an oven-proof dish.  Cover with foil and roast for 30 minutes.  Remove the foil and roast for a further 10-15 minutes.

Remove the bowl from the oven and allow to cool a little.  Roughly chop the lettuce and mix in with the beetroot, making sure you get all of the juices from the roasted beetroot.  Crumble the goats cheese over the top, squeeze the lemon over, drizzle the remaining olive oil over the top and season with freshly ground black pepper.   Serve and eat immediately.

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