Name: Roasted beetroot and blue cheese salad with honey pecans
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 12 baby red beetroot (300g), trimmed; 6 baby yellow beetroot (150g), trimmed; 1 tablespoon olive oil; 1/3 cup (80ml) water; 2/3 cup (80g) pecans; 2 tablespoon honey; 100 gram endive, trimmed; 150 gram blue cheese, crumbled; 1/3 cup firmly packed fresh chervil leaves; Honey mustard dressing; 1/4 cup (60ml) olive oil; 4 clove garlic, sliced; 2 tablespoon red wine vinegar; 2 teaspoon dijon mustard; 2 tablespoon honey

Ingredients

12 baby red beetroot (300g), trimmed

6 baby yellow beetroot (150g), trimmed

1 tablespoon olive oil

1/3 cup (80ml) water

2/3 cup (80g) pecans

2 tablespoon honey

100 gram endive, trimmed

150 gram blue cheese, crumbled

1/3 cup firmly packed fresh chervil leaves

Honey mustard dressing

1/4 cup (60ml) olive oil

4 clove garlic, sliced

2 tablespoon red wine vinegar

2 teaspoon dijon mustard

2 tablespoon honey

Method

1.Preheat oven to 180°C/350°F.

2.Toss unpeeled beetroot, oil and the water in a small ovenproof dish; season. Cover dish with foil; bake about 20 minutes or until yellow beetroot are tender. Transfer yellow beetroot to a plate; cover to keep warm. Bake red beetroot further 15 minutes or until tender; drain. Transfer to same plate; cover to keep warm.

3.Meanwhile, line an oven tray with baking paper. Toast nuts in a medium frying pan about 5 minutes or until golden and fragrant. Add honey; cook, stirring, about 2 minutes or until nuts caramelise. Spread nuts on oven tray; cool.

4.Make honey mustard dressing. Heat oil and garlic in a small saucepan over low heat; simmer garlic about 5 minutes or until light golden. Cool slightly. Whisk vinegar, mustard and honey in a small bowl. Remove garlic from oil with slotted spoon; drain on absorbent paper. Reserve for salad. Pour warm oil into vinegar mixture in a slow stream, whisking constantly until mixture thickens slightly. Season to taste.

5.Cut beetroot in half. Place frisee, beetroot and cheese on serving platter. Sprinkle with nuts, garlic and chervil; drizzle with dressing.

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