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
¼ cup extra virgin olive oil
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
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.
Roast for 25 minutes, or until tender. Remove from oven.
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.
Cook with beetroot for about 10 minutes, or until crisp.
To make dressing, whisk all ingredients in a small bowl until combined. Season.
To serve, arrange beetroot, rocket and croutons in a wreath shape on a large round platter. Sprinkle with chopped nuts. Drizzle with dressing.
- Assemble salad just before serving.
- Dukkah is available from most major supermarkets or greengrocers.