Topped with creamy blue cheese and crunchy walnuts, this roasted pear and beetroot salad makes for a tasty side, starter or light meal.
Serves44, as a starter or light meal
Cook time1 hr1 hour
Prep time15 mins15 minutes, + cooling time
as a starter or light meal
+ cooling time
Ingredients
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
Mustard dressing
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
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 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.
