#tastymaindish

This Roasted Beetroot, Goats Cheese, and Walnut Salad is a delicious and hearty main course salad. The roasted beetroots add a sweet and earthy flavor, while the creamy goats cheese and crunchy walnuts provide a delightful contrast. The balsamic vinaigrette dressing ties all the flavors together perfectly.

Ingredients: 4 medium-sized beetroots, peeled and cut into wedges. 2 tablespoons olive oil. Salt and pepper to taste. 8 cups mixed greens e.g., arugula, spinach, and kale. 1/2 cup crumbled goats cheese. 1/2 cup chopped walnuts. 1/4 cup balsamic vinegar. 1/4 cup extra virgin olive oil. 1 tablespoon honey. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. In a bowl, toss the beetroot wedges with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender, stirring occasionally. While the beetroots are roasting, prepare the dressing by whisking together balsamic vinegar, extra virgin olive oil, honey, minced garlic, salt, and pepper in a small bowl. Set aside. Once the beetroots are done, remove them from the oven and let them cool slightly. In a large salad bowl, combine the mixed greens, roasted beetroot, crumbled goats cheese, and chopped walnuts. Drizzle the dressing over the salad and toss gently to combine. Serve the salad immediately as a main course. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Scampi Stuffed and Roasted Shrimp are delicious. The juicy shrimp are stuffed with a tasty mixture of herbs, garlic, Parmesan cheese, and breadcrumbs. You can serve them as an elegant appetizer or as a tasty main dish.

Ingredients: 12 large shrimp, peeled and deveined. 1/4 cup breadcrumbs. 2 tablespoons grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon fresh parsley, chopped. 1 tablespoon lemon juice. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix together breadcrumbs, Parmesan cheese, garlic, parsley, lemon juice, red pepper flakes, salt, and pepper. Using a sharp knife, butterfly each shrimp by cutting a slit along the back, but not all the way through, and remove the vein. Stuff each shrimp with the breadcrumb mixture. Place the stuffed shrimp on a baking sheet lined with parchment paper. Drizzle olive oil over the stuffed shrimp. Bake in the preheated oven for 10-12 minutes or until the shrimp are cooked through and the stuffing is golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

A colorful and tasty main dish salad with sweet balsamic dressing, tangy goat cheese, crunchy walnuts, and roasted beets. This salad is great for a light lunch or dinner because it is filling and healthy.

Ingredients: 4 medium-sized beetroot, peeled and cut into wedges. 2 tablespoons olive oil. Salt and pepper to taste. 100g mixed salad greens. 100g goats cheese, crumbled. 50g walnuts, toasted. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 tablespoon Dijon mustard.

Instructions: Start by heating the oven up to 400F 200C. Sprinkle the beet wedges with salt and pepper and olive oil in a bowl. Toss the wedges until they are well covered. Place the beets in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until soft, flipping them over halfway through. To make the dressing, mix the maple syrup, malt vinegar, and Dijon mustard in a small bowl with a whisk. Put the mixed salad greens, roasted beets, crumbled goat cheese, and toasted walnuts in a large bowl. Pour the dressing over the salad and gently toss it all together. Serve right away.

Prep Time: 15 minutes

Cook Time: 30 minutes