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Dukkah beetroot salad wreath with goat’s cheese croutons

Tasty and zesty.
6
20M
25M
45M

Ring in a season of goodwill with this tempting, tasty salad that puts a zesty dressing centre stage.

After more show-stopping salads?

Ingredients

Goat's cheese croutons
Dressing

Method

1.

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.

2.

Roast for 25 minutes, or until tender. Remove from oven.

3.

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.

4.

Cook with beetroot for about 10 minutes, or until crisp.

5.

To make dressing, whisk all ingredients in a small bowl until combined. Season.

6.

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.

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