Roasted pear and beetroot salad with blue cheese
Topped with creamy blue cheese and crunchy walnuts, this roasted pear and beetroot salad makes for a tasty side, starter or light meal.
4 as a starter or light meal
Note: + cooling time
- 1 bunch baby beetroot, trimmed
- 4 small Beurre Bosc pears, halved, cored
- 2 tbs honey
- 1 tbs small thyme sprigs
- 120g baby rocket leaves
- 100g blue cheese, crumbled
- 8 slices Provedore Prosciutto
- 1/2 cup (50g) walnuts, toasted
- 1/4 cup (60ml) olive oil or avocado oil
- 2 tbs sherry vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 tsp finely chopped thyme
Preheat oven to 180°C. Line a baking tray with baking paper. Wrap each beetroot in foil and place on lined tray. Add pears, cut-side up, and drizzle with honey. Sprinkle pears with thyme. Season. Bake for 1 hour or until the beetroot is tender. Set aside to cool.
To make the mustard dressing, place oil, vinegar, mustard, honey and thyme in a screw-top jar and shake until well combined. Season.
Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges. Arrange rocket, cheese, prosciutto, beetroot and pear on a platter. Drizzle with dressing. Sprinkle with walnuts and serve immediately.