Roast beetroot & apple salad with poppy seed dressing

Cooking Salads Roast beetroot & apple salad with poppy seed dressing

Enjoy autumn on a plate with bright, beautiful beetroots teamed with roasted apples and sharp goats cheese.

Lables: Vegetarian Fish free Gluten free Shellfish free Soy free Wheat free
  1. To make the poppy seed dressing, whisk egg yolk, vinegar and mustard in a bowl until combined. Add the oil in a thin, steady stream, whisking constantly, until well combined. Stir in the poppy seeds. Season with salt and pepper.
  2. Preheat oven to 180°C. Wrap each beetroot bulb in foil. Place on a baking tray. Roast for 1 hour 20 minutes or until tender. Set aside to cool. Peel and cut into wedges.
  3. Meanwhile, place the apple in a roasting pan. Drizzle over oil. Sprinkle with the sugar. Bake for 25-30 minutes or until soft and golden. Set aside to cool.
  4. Combine beetroot, apple and rocket in a bowl. Divide among plates. Top with walnut, goats cheese and dressing.

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1 bunch beetroot bulbs, trimmed
4 Royal Gala apples, cored, cut into 1cm-thick wedges
1 1/2 tbsp olive oil
1 tbsp caster sugar
2 bunches rocket, trimmed
55g walnut halves, toasted
200g goats cheese, crumbled
1 egg yolk
2 1/2 tbsp cider vinegar
1 tbsp Dijon mustard
250ml olive oil
2 1/2 tbsp poppy seeds

Adv

Autors
Preparation time
20
Cooking time
1:20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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