Roasted beetroot & Gouda salad

The sweet taste of the roasted beetroot compliments the creamy texture of Original Dutch Gouda cheese perfectly, making this a popular salad combination. Serve with crusty bread for a quick and easy starter or light lunch.

• Preparation: 10 mins
• Cooking: 40 mins
• Serves: 4

What you need:

• 8 medium beetroot, peeled and cut into quarters
• 45 ml (3 tbsp) olive oil
• 15 ml (1 tbsp) balsamic vinegar
• 50 g (2 oz) pine nuts, roasted in a frying pan (without using oil)
• 150 g (5 oz) mixed salad and herb leaves, e.g. baby spinach, rocket and chives
• 10 ml (2 tsp) runny honey
• 200 g (7 1/2 oz) Original Dutch Gouda, cut into small cubes
• Bread to serve

What you do:

1. Preheat the oven to 190°C, 350°F gas mark 5.
2. Put the beetroot on a baking tray and drizzle over 15 ml (1 tbsp) of the oil, season well with salt and freshly ground black pepper. Roast for 35-40 minutes, turning halfway, until tender. Allow to cool slightly.
3. Place the beetroot, pine nuts and salad leaves in a bowl. Whisk the remaining olive oil, balsamic vinegar and honey together and season to taste with salt and black pepper. Pour this dressing over the salad and gently toss together.
4. Divide the salad between 4 plates and arrange the Frico Mild Dutch Gouda over the top. Serve immediately with crusty bread, such as walnut bread.

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