St Tola (www.st-tola.ie) in Co Clare produces my favourite goats' cheese, which goes very well with roasted beetroot.
By adding proteins, like cheese and seeds, you will stay fuller for longer and away from the biscuit tin!
Watercress, pomegranates, and alfalfa shoots are all superfoods that are packed with nutrients.
4 fresh beetroot
2 T olive oil
4 T balsamic vinegar
Salt and pepper
50g sunflower seeds
100g St Tola's organic goats' cheese, roughly broken into pieces
Seeds of half a pomegranate
100g alfalfa shoots
2 T fresh dill, finely chopped
• Peel and dice the beetroots into bite size pieces.
Coat pieces well in the olive oil and balsamic vinegar, and season with salt and pepper.
Place on a baking tray and roast in the oven at 180°C for 20 to 30 minutes until just tender.
Allow to cool slightly.
• Place cooled beetroot on a bed of watercress, scatter over the pomegranate seeds, sunflower seeds, goats' cheese, alfalfa shoots and dill.
• Drizzle over the roasting juices from the baking tray, and add a little extra olive oil and balsamic vinegar if desired.