Beetroot, Goat’s Cheese and Mixed Seed Salad

A colourful, wholesome salad packed with flavour and texture. Sweet roasted potatoes and earthy beetroot are paired with creamy goat’s cheese, fresh mixed leaves and a deliciously tangy balsamic dressing, finished with a sprinkle of Sowan’s Mixed Seeds for the perfect crunch.

Ingredients

For the Salad

• 1 pack mixed leaves
• 4 small sweet potatoes, peeled and diced
• 4 small beetroot, peeled and diced
• 100g goat’s cheese, crumbled
• Sowan’s Mixed Seeds, to sprinkle
• Salt and black pepper, to taste
• 1 tbsp olive oil, for roasting

For the Dressing

• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 garlic clove, crushed
• 1 tbsp honey
• Salt and black pepper, to taste.

Method

1. Preheat the oven to 200°C fan.
2. Prepare the vegetables: Peel and dice the sweet potatoes and beetroot into small, even-sized cubes. Place them on a lined baking tray, drizzle with olive oil and season with salt and pepper.
3. Roast for 30–40 minutes, turning halfway through, until the vegetables are tender and lightly caramelised. Set aside to cool slightly.
4. Make the dressing: Add the balsamic vinegar, olive oil, crushed garlic and honey to a small bowl or jar. Season with salt and black pepper and whisk or shake well until combined.
5. Assemble the salad: Add the mixed leaves to a large serving bowl. Top with the roasted sweet potato and beetroot, then crumble over the goat’s cheese.
6. Finish: Drizzle over the balsamic dressing and  sprinkle with Sowan’s Mixed Seeds for a delicious crunch.
7. Serve immediately and enjoy!