This seasonal salad is a glorious combination of bitter radicchio, crunchy walnuts and tangy gorgonzola dressing.
- Preheat oven to 200C.
- 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.
- Meanwhile, process cream, lemon juice, 2 tablespoons water and half the gorgonzola in a food processor until smooth.
- Cook beans in a saucepan of boiling water for 1 min or until just tender. Refresh under cold running water.
- Arrange radicchio, rocket, beetroot, beans and walnuts on a serving platter and crumble over the remaining gorgonzola. Drizzle with the dressing.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set