Roasted Pear and Beetroot Salad with Blue Cheese

Ingredients

1 bunch baby beetroot, trimmed
4 Beurre Bosc pears, halved, cored
2 Tbs honey
1 Tbs thyme sprigs
120 g baby rocket leaves
100 g blue cheese, crumbled
8 slices prosciutto
1/2 cup (50 g) walnuts, toasted

Mustard dressing:

1/4 cup (60mL) olive oil
2 Tbs sherry vinegar
2 tsp Dijon mustard
2 tsp honey
1 tsp finely chopped thyme

Method

Preheat oven to 180 C. Line a baking tray with baking paper. Wrap each beetroot in foil and place on lined tray. Add pears, cut side up, and drizzle with honey. Sprinkle pears with thyme. Season. Bake for 1 hour or until the beetroot is tender. Set aside to cool.

To make the mustard dressing, place oil, vinegar, mustard, honey and thyme in a screw-top jar and shake until well combined. Season.

Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges. Arrange rocket, cheese, prosciutto, beetroot and pear on a platter. Drizzle with dressing. Sprinkle with walnuts and serve immediately.

Credits: Coles

Photo Credits: Coles