Roasted Capsicum Goat Cheese And Walnut Salad Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

Steps:

• In a dry frying pan, toast walnuts for about 5 minutes, stirring constantly. Or toast walnuts in a toaster oven at 375°F/180°C for about 5 minutes. Watch closely so that walnuts don't get burned.
• On four plates, arrange salad greens and sliced onion.
• Arrange strawberries, avocado, walnuts and goat cheese on top.
• In a blender or food processor, put all the ingredients for the dressing and blend.
• Pour the dressing on the salad and infuse love right before serving!

Steps:

• Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
• Rinse under cold water; drain.
• Meanwhile, quarter capsicum, remove and discard seeds and membranes.
• Roast under grill or in oven at 250°C, skin side up, until skin blisters and blackens.
• Cover capsicum pieces with plastic or paper for 5 minutes, peel skin away; slice capsicum thinly.
• Place pasta and capsicum in large bowl with cheese, walnuts, basil and combined remaining ingredients; toss gently to combine.
• Serve with fresh crusty bread.

Steps:

• Preheat the oven to 350 F.
• Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
• Spread on a baking sheet and bake until toasted, about 7-10 minutes.
• Set aside to cool.
• Wrap the beets individually in foil and place on a rimmed baking sheet.
• Bake at 350 degrees until tender, about 1 1/2 hours.
• Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
• Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
• Combine all the dressing ingredients, taste and adjust the seasonings.
• Pour over the beets and toss well.
• Let sit at room temperature at least 1 hour.
• Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
• Arrange the beets on top and crumble the goat cheese over.