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.

Recipe «Roast beetroot & apple salad with poppy seed dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.