egrees F. Slice off the beet leaves close to the tip
Drain and cut up beets.
In a medium bowl, combine cut-up beets, basil, and pepper.
Drizzle with 2 tablespoons of the salad dressing; toss to coat.
Arrange greens on 2 salad plates; sprinkle with remaining dressing.
Top with beet mixture, walnuts, and goat cheese.
Preheat oven to 400\u00b0F. Arrange sweet potatoes on a large baking tray, drizzle with oil and bake for 20-25 mins, until tender.
Pour 1/2 cup boiling water over couscous. Cover with plastic wrap and set aside for 5 mins. Fluff with a fork then toss with sweet potato, spinach and butter. Season to taste. Whisk together vinegar and maple syrup and toss with salad to coat. Top with goat cheese. Serve.
nto a saucepan, and fill with enough water to cover. Bring
Heat a frying pan with the light olive oil then add the beets and cook for 2 minutes.
Season generously with salt and freshly ground black pepper and stir in the balsamic vinegar.
Cook over a high heat for about 30 seconds then spoon out the mixture on to four plates.
Crumble over the goat cheese.
To serve, top each with a little arugula and finish with a drizzle of extra virgin olive oil and a twist of black pepper.
For the dressing, whisk the oil, lime juice, garlic and cayenne pepper until well blended. Season with salt and pepper. Toss the vegetables with the dressing in a large bowl.
Sprinkle with salad with the cheese. Serve the lettuce on the side.
il, whisking until smooth,
SALAD:
Remove top from pumpkin
Combine vegetables in a large bowl and drizzle with 1 T oil. Toss to coat.
Grill uncovered over medium-high heat for 10-12 minutes, turning once.
Whisk together remaining ingredients. Toss with vegetables and top with goat cheese.
00b0F. Line 2 baking pans with parchment paper. For the dressing
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.
piece of foil. Drizzle with olive oil. Fold edges in
Preheat oven to 400\u00b0F.
Place beets in a shallow baking dish and drizzle with oil. Season. Bake for 30 mins, or until tender. Let cool slightly then rub off skins.
Arrange mixed greens and nuts on a serving platter. Crumble cheese over top.
Meanwhile, to make the red wine vinegar dressing, whisk together all ingredients until combined. Season. Drizzle over salad to serve.
Mix the shallots with the vinegars and let stand
Cook spaghetti in boiling salted water according to package instructions. Drain and set aside.
Heat oil in a pan and saute endive until softened. Add beet and spaghetti. Season. Add walnuts and thyme. Arrange on serving plates and sprinkle with goat cheese.
inced garlic in a jar with a lid and shake until
50\u00b0. Toss bread cubes with 1 tbsp. of the oil
00b0F. Line 2 baking trays with parchment paper.
Divide beets
Heat 2 tbsp oil in a large frying pan over medium heat. Cook spring onions for 2 mins, stirring, until softened. Add carrot, celery and pepper. Cook for 5 mins, until softened. Remove from heat and toss with beans, spinach and parsley. Add vinegar and remaining olive oil and toss to combine. Season.
Crumble goat cheese over salad. Serve.
ogether the tomato and onion with salt, pepper, vinegar, and 1
owels to drain; reserve skillet with bacon drippings. Finely chop bacon