Roast beetroot gives a salad a deep pop of purple, fetta adds a delicious creamy flavour, while nut dukkah lends a nice crunch.
- Preheat oven to 200C/180C fan-forced.
- Wash beetroot and pat dry. Wrap each beetroot in foil. Place on a baking tray. Roast for 40 to 45 minutes or until tender and skin peels away when rubbed. Set aside until to cool enough to handle.
- Meanwhile, make hazelnut dukkah: Place hazelnuts in a small frying pan over medium heat. Cook, stirring, for 5 minutes or until toasted. Transfer to a bowl. Reduce heat to low. Add cumin, coriander, paprika, sesame seeds and garlic powder to pan. Cook, stirring, for 2 to 3 minutes or until fragrant. Remove from heat. Set aside for 10 minutes to cool. Using a small food processor, process hazelnuts until finely chopped. Add spice mix and chia seeds, if using. Pulse until just combined.
- Wearing disposable gloves, peel beetroot. Cut into wedges. Place in a bowl. Whisk juice, vinegar and honey in a small bowl. Drizzle 1/2 the honey dressing over the beetroot. Toss to coat. Stand for 10 minutes, tossing occasionally, to allow the flavours to develop.
- Transfer beetroot to a platter. Top with fetta, mint and 1/2 the dukkah (see note). Season with salt and pepper. Serve drizzled with oil and remaining honey dressing.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set