This salad is packed with so many delicious and rich flavours. Roasted beetroot with gorgonzola dressing, is your mouth watering yet?
Serves88
Cook time45 mins45 minutes
Prep time25 mins25 minutes, (+ cooling time)
(+ cooling time)
Ingredients
8 baby beetroot, trimmed, scrubbed
1 tbs olive oil
⅓ cup (80ml) pure cream
2 tbs lemon juice
150g gorgonzola
200g green beans, trimmed
1 large treviso radicchio, leaves coarsely torn
1 large bunch rocket, coarsely torn
½ cup (50g) walnuts, toasted, coarsely chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place the beetroot in a baking dish and drizzle with oil. Cover dish tightly with foil. Roast for 45 mins or until the skin peels away when rubbed. Set aside for 1 hour or until cool enough to handle. Peel and cut in half.
Step 2
Meanwhile, process cream, lemon juice, 2 tbs water and half the gorgonzola in a food processor until smooth.
Step 3
Cook beans in a saucepan of boiling water for 1 min or until just tender. Refresh under cold running water.
Step 4
Arrange radicchio, rocket, beetroot, beans and walnuts on a serving platter and crumble over the remaining gorgonzola. Drizzle with the dressing.
