- Heat the oven to 180C.
- Wash the beetroot and cut them into 3cm cubes.
- Microwave the beetroot for 3 minutes then transfer to an oven tray with the whole cloves of garlic and roast for 15 minutes.
- Whisk the oil, vinegar, salt and pepper to form a dressing.
- When the beetroot is tender toss it with the sunflower seeds and dressing.
- Lastly, break bite-size pieces of the Brie over the salad then serve.
Beetroot and Brie Salad
Recipe by Louise Harper
The rich vibrancy of beetroot looks lovely against the creamy softness of Brie.
Ingredients
- 2 large beetroot
- 2 cloves garlic
- 250g double brie
- 75g sunflower seeds
- 100ml olive oil
- 100ml red wine vinegar
- ½ tsp salt
- ½ tsp pepper
