Beet, Pecan And Goat Cheese Salad - cooking recipe

Ingredients

2 1/4 lb baby beets
1 None small sweet potato, thinly sliced
1 tbsp walnut or olive oil
1 tbsp red wine vinegar
3 oz spinach leaves
1/2 cup toasted pecans, roughly chopped
4.5 oz goat cheese, crumbled
3 tbsp fresh flat-leaf parsley leaves

Preparation

Preheat oven to 400\u00b0F. Wrap each beet in foil and roast for 35 mins, or until tender. Let cool slightly then peel and cut in 1/2.
Meanwhile, cook sweet potato in boiling salted water for 10 mins, or until tender. Drain.
Whisk together oil and vinegar. Season then toss with beets, sweet potato, spinach and nuts. Top with goat cheese and parsley.