Name: Beetroot & carrot salad with goat’s cheese twists
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: 1 kilogram baby beetroot, trimmed; 800 gram baby carrots, trimmed; 800 gram baby purple carrots, trimmed; 1 red onion, cut into thick wedges; 2 teaspoon dijon mustard; 250 gram rocket, trimmed; 1/2 cup loosely packed fresh mint leaves; 1/2 cup (80g) almond kernels, chopped coarsely; Dressing; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) red wine vinegar; 1 tablespoon honey; 2 sheets puff pastry; 1 egg, beaten lightly; 1/4 cup finely chopped fresh chives; 2 teaspoon poppy seeds; 75 gram soft goat's cheese, crumbled

Ingredients

1 kilogram baby beetroot, trimmed

800 gram baby carrots, trimmed

800 gram baby purple carrots, trimmed

1 red onion, cut into thick wedges

2 teaspoon dijon mustard

250 gram rocket, trimmed

1/2 cup loosely packed fresh mint leaves

1/2 cup (80g) almond kernels, chopped coarsely

Dressing

1/2 cup (125ml) olive oil

1/4 cup (60ml) red wine vinegar

1 tablespoon honey

2 sheets puff pastry

1 egg, beaten lightly

1/4 cup finely chopped fresh chives

2 teaspoon poppy seeds

75 gram soft goat's cheese, crumbled

Method

1.Make dressing. Combine ingredients in a small bowl; season to taste.

2.Preheat oven to 200°C/400°F.

3.Scrub beetroot and carrots. Divide beetroot, carrots and onion between two baking-paper-lined oven trays. Spoon half the dressing over vegetables; toss to coat. Season. Roast vegetables 45 minutes or until tender. Cool slightly; peel beetroot.

4.Meanwhile, make goat’s cheese twists. Place one pastry sheet on a work surface. Brush with egg, then sprinkle with chives, seeds and cheese. Top with remaining pastry sheet, pressing down to secure. Using a small sharp knife, cut pastry into 16 x 1.5cm (¾-inch) wide strips. Twist strips; place on a baking-paper-lined oven tray. Bake 15 minutes or until golden and puffed.

5.Stir mustard into remaining dressing.

6.Arrange rocket on plates or a large platter; top with vegetables, mint, nuts and remaining dressing. Serve warm salad with twists.

Dressing can be made 3 days ahead; store in the refrigerator. Twists can be made a day ahead; reheat on an oven tray at 180°C/350°F for 5 minutes. If you have any goat’s cheese leftover, sprinkle it over the salad.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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