Roast Beetroot Salad with Sheep's Milk Gbejna, Rucola and Walnuts

A very simple recipe to put together but the combinations work wonderfully. By intensifying the flavour of the beetroot through roasting it and contrasting it with peppery rocket, salty cheese, crunchy walnuts and brought together with quality balsamic vinegar and extra virgin olive oil we really elevate the humble beetroot to another level.



Preparation time 20 minutes

Cooking time 2 hours

Serves 2-3 people