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Salad of Roasted Beetroot, Crostini of Ashed Goat’s Cheese


  • The dressing


  • 1.

    Pre heat the oven to 200°C

  • 2.

    Place the rock salt onto a baking tray, place the beetroots onto the salt and place into the oven for 45 minutes or until the beetroots are cooked. (The whole onion can be placed unpeeled in the oven with the beetroots if you wish) when cooked set aside to cool and then peel. Cut into quarters and then each quarter in half again.

  • 3.

    Pierce with a knife the knife should go in easily. Brush the bead slices with olive oil and place onto a baking sheet. Pop into the oven for approximately 15 minutes or until golden. Remove from the oven and set aside.

  • 4.

    Meanwhile cut the Spanish onions into eights, place a small non stick pan over a medium heat and pour in a little olive oil. Place the onions into the pan and gently cook on each side until golden. Remove form the pan and set aside.

  • 5.

    For the dressing mix the honey and mustard in a small bowl with a whisk, add the vinegar and whisk to combine. Drizzle in the extra virgin olive oil gradually to incorporate and then the hazelnut oil. Set aside.

  • 6.

    Too assemble place the beets onto a plate and drizzle with a little of the dressing, pile the fennel on top and sprinkle with the hazelnuts. Drizzle with a little more dressing. Spread the croutons generously with the goat’s cheese and arrange with the salad. Sprinkle with the baby basil or cresses and serve.

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Andrew Graham

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Salad of Roasted Beetroot, Crostini of Ashed Goat’s Cheese.


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