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Method
Step 1
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.
Step 2
To make the mustard dressing, place oil, vinegar, mustard, honey and thyme in a screw-top jar and shake until well combined. Season.
Step 3
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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute olive oil for avocado oil.
Topped with creamy blue cheese and crunchy walnuts, this roasted pear and beetroot salad makes for a tasty side, starter or light meal.
Method
Step 1
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.
Step 2
To make the mustard dressing, place oil, vinegar, mustard, honey and thyme in a screw-top jar and shake until well combined. Season.
Step 3
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.
