Ingredients
4 beetroot, peeled
1 Tbsp pistachio dukkah with thyme
2 Tbsp olive oil
Sea-salt flakes and freshly ground black pepper, to season
120g baby rocket leaves, washed
⅓ cup chopped roasted hazelnuts
Goat's cheese croutons
40g soft goat's cheese
½ x 30cm long sourdough baguette, thinly sliced
2 tsp thyme leaves
Dressing
¼ cup extra virgin olive oil
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
Method
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Preheat oven to 180°C fan- forced (200°C conventional). Line a large oven tray with baking paper. Cut beetroot into 2cm-thick wedges. Toss beetroot, dukkah and half of the oil on prepared tray. Season.
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Roast for 25 minutes, or until tender. Remove from oven.
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Meanwhile, to make croutons, spread goat’s cheese evenly over one side of bread slices. Put on an oven tray lined with baking paper. Scatter with thyme. Drizzle with remaining oil.
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Cook with beetroot for about 10 minutes, or until crisp.
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To make dressing, whisk all ingredients in a small bowl until combined. Season.
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To serve, arrange beetroot, rocket and croutons in a wreath shape on a large round platter. Sprinkle with chopped nuts. Drizzle with dressing.
COOK’S TIPS
- Assemble salad just before serving.
- Dukkah is available from most major supermarkets or greengrocers.
