Roasted Beetroot, Goat Cheese & Avocado Salad


Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted). Peel the beetroot and onion and chop into wedges. Place on a baking tray, toss with olive oil, apple cider vinegar and salt and roast in the oven for 25 minutes until soft.

Step 2Slice the avocado and sugar snap peas lengthways. Toss the avocado in a touch of lemon juice to prevent browning.

Step 3Mix the dressing together in a small bowl.

Step 4Place the watercress, walnuts, avocado and sugar snap peas in a large bowl and toss with the dressing.

Step 5Plate and top with goats cheese, roasted beetroot, onion and parsley.