Prep Premium Garlic Infused Oil
Prep Premium Balsamic Vinegar
Winter Salad of Roasted Beets and Balsamic, Goats Cheese and Garlic Croutons
- Course Type: Main Course
- Serves: 4
- Cooking Time: 5 mins
- 30ml Prep Premium Garlic Infused Oil
- 25ml Prep Premium Balsamic Vinegar
- 500-600g mixed young beetroot, cooked and cut into wedges
- 100g mixed salad leaves such as spinach, red chard, pea shoots and chives
- 150g goats cheese, diced
- 2 slices white bread, crusts off and diced
- Sea salt and black pepper to season
Combine the salad and herb leaves with the beetroot in a bowl. Add a little of the Prep Premium Garlic Infused Oil then season with sea salt and black pepper.
Heat the Prep Premium Garlic Infused Oil until hot. Toss the diced bread through the oil until evenly brown. Towel dry, sprinkle with sea salt and keep warm.
Place the salad into four bowls, top with the diced goats cheese then sprinkle with the croutons and finish with a swirl of Prep Premium Balsamic Glaze.
Place the salad into four bowls, top with the diced goats cheese then sprinkle with the croutons and finish with a swirl of Prep Premium Balsamic Glaze.
