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Crumbed Tarago River Blue Orchid and Warm Roasted Vegetables

Makes 4


  • 500g baby beetroot, washed and trimmed
  • 3 tablespoons extra virgin olive oil
  • 500g sweet potato, peeled and thickly sliced
  • 4 small Spanish onions, cut in half
  • salt and freshly ground black pepper, to taste
  • baby spinach leaves, for serving
  • 200g Tarago River Blue Orchid, crumbled
  • balsamic vinegar, for drizzling
Download Recipe (PDF)


  1. 1. Place beetroot in a small baking dish and coat well with 1 tablespoon oil and season to taste. Bake at 200°C for 15 minutes.
  2. 2. To the baking dish, add sweet potato and onion, season to taste and drizzle with remaining oil. Continue to bake for a further 30 minutes or until tender, turning occassionally.
  3. 3. Arrange spinach leaves on a serving plate and top with warm roasted vegetables and crumbled Tarago River Blue Orchid Cheese.
  4. 4. Drizzle with balsamic vinegar and remaining oil from baking dishes.

Tips / Handy Hints

This salad is also delicious served as a cold salad and also when entertaining for a crowd.


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