10 min Prep, 15 min Cook
Tingle your senses with this glorious goats cheese dish, perfect for a summer afternoon in the garden…
Toss the sweet potato in a little olive oil, season with salt and pepper and roast in a hot oven 180°C for 10-15 minutes until lightly coloured.
Place the beetroot in cold water with a pinch of salt and bring to the boil, simmer until tender, refresh in cold water and scrape the skin off, dice the flesh into small dice.
Place the goats cheese on a foil lined baking tray and place under a hot grill until the top is golden.
Meanwhile arrange the salad leaves and herbs on a plate, sprinkle with the sweet potato dice, the cooked beetroot and the pine nuts.
Lift the goats cheese from the tray with a pallet knife and place on the centre of the leaves, drizzle with maple syrup and olive oil, serve immediately.
Serving Size 362 g
|Amount Per Serving|
|Calories 741 cals||37%|
|% Daily Value*|
|Kilojoules 3108 kJ||37%|
|Fat 39.8 g||61%|
|Sodium 532.3 mg||23%|
|Carbohydrate 83.7 g||28%|
|Protein 21 g||42%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|