Roasted Beetroot Wedges With Goats’ Cheese & Rocket Pesto
  1. Heat oven to 200°C (180°C fan). Peel beetroot, cut into wedges, toss with oil, salt, pepper (and balsamic if using). Roast 40–50 mins, turning halfway.

  2. Blitz the rocket, nuts, garlic, goats’ cheese, lemon and olive oil into a coarse pesto; season to taste.

  3. Serve beetroot with pesto spooned over and finish with a drizzle of olive oil.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🎉Special Occasion

Season🍂Fall

DifficultyEasy ⏰ 45m

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