Beetroot Sensation Warm Salad

Serves 4-6 people

Ingredients
2 Sensation goat cheeses - from Red Hill Cheese
1 bunch beetroot - from Shona Crawford
1.5kg red onions - from Shona
200g roquette or baby spinach - from Shelly at Organic Vegies
3 tablespoons Olive Oil - from Nicholas Olives
2 teaspoons Balsamic Drizzle - from Yumm Dressings
1 cup almonds - from Happy Fruits.

Cover beetroot with water & boil for 30 minutes.
Drain, peel, cut into 2cm cubes & set aside.
Blanch, peel & roast almonds (10 minutes at 150°C).
Peel onions & cut each into 6 wedges. 
Place in baking dish, drizzle with olive & balsamic dressing & stir gently.
Cover loosely with sheet of baking paper & bake for 45 minutes in 200°C oven.
Gently stir beetroot through onions, cover again with baking paper & return to oven further 30 minutes.
Line serving dish with washed green leaves.
Add hot onion & beetroot. Fold gently through.
Sprinkle with almonds and crumbled or diced Sensation cheese

Serve with the delicious MLF "Buddah Blanc".