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Roast beetroot & apple salad with poppy seed dressing
Roast beetroot & apple salad with poppy seed dressing
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Fall flavors shine in this dish of roasted beets, apples, and tangy goat cheese.
Ingredients:
  • 1 bunch (about 800g) beetroot bulbs, trimmed
  • 4 Gala apples, cored, cut into 1cm-thick wedges
  • 27.30 gm olive oil
  • 20.00 gm caster sugar
  • 2 bunches rocket, trimmed
  • 55g (1/2 cup) walnut halves, toasted
  • 200g goats cheese, crumbled
  • 1 egg yolk
  • 50.00 ml cider vinegar
  • 23.40 gm Dijon mustard
  • 250ml (1 cup) olive oil
  • 50.00 ml poppy seeds
Instructions:
  • Make the poppy seed dressing by whisking together egg yolk, vinegar, and mustard until combined. Slowly pour in the oil while whisking constantly until well combined. Finally, stir in the poppy seeds and season with salt and pepper.
  • Preheat your oven to 180°C. Wrap each beetroot bulb individually in foil, place them on a baking tray, and roast for 1 hour and 20 minutes, or until tender. Allow them to cool slightly, then peel and cut into wedges.
  • Place the apple in a roasting pan, drizzle with oil, sprinkle with sugar, and bake for 25-30 minutes until soft and golden. Allow to cool before serving.
  • In a bowl, mix together the beetroot, apple, and rocket. Distribute the mixture onto plates. Sprinkle with walnuts, crumble over goat cheese, and drizzle with the dressing.

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