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🥗 Roasted Beetroot and Carrot Salad with Goat Cheese

297 kcal · 30 min · 4 servings

Ingredients

• 400 g Beetroot
• 300 g Baby Carrots
• 5 tbsp Olive Oil
• Sea Salt
• Pepper
• 4 Garlic Cloves
• 125 g Goat Cheese
• 5 Sprigs Thyme
• 3 tbsp Red Wine Vinegar
• 1 tsp Liquid Honey

Instructions

1. 1. Preheat the oven to 250 degrees Celsius (convection: 220 degrees Celsius, gas: highest setting).
2. 2. Peel the beetroot and the carrots.
3. 3. Cut the beetroot into quarters.
4. 4. Cut the carrots in half lengthwise.
5. 5. Toss the beetroot with a splash of olive oil.
6. 6. Season the beetroot with salt and pepper.
7. 7. Place the beetroot on a baking sheet.
8. 8. Roast the beetroot in the preheated oven for 20 minutes.
9. 9. Peel the garlic.
10. 10. Finely chop the garlic.
11. 11. Cut the goat cheese into coarse chunks.
12. 12. Wash the thyme.
13. 13. Shake the thyme dry.
14. 14. Chop the thyme leaves.
15. 15. After 20 minutes, add the carrots to the beetroot on the baking sheet.
16. 16. Mix the vegetables and beetroot on the baking sheet.
17. 17. Roast the vegetables for another 15 to 20 minutes.
18. 18. Add the goat cheese and garlic to the baking sheet 5 minutes before the end of the cooking time.
19. 19. Finish cooking the vegetables with the cheese and garlic.
20. 20. Divide the beetroot, carrots, and cheese among four bowls.
21. 21. Pour the roasting juices and oil from the baking sheet over the salad.
22. 22. Whisk vinegar and honey together in a small bowl.
23. 23. Pour the vinegar-honey mixture over the salad.
24. 24. Season the salad finally with salt and pepper.
25. 25. Sprinkle the chopped thyme leaves over the salad.
26. 26. Serve the salad warm.

Nutrition per serving

• kcal: 297
• Protein: 10 g · Fett/Fat: 21 g · Carbs: 16 g