- Chef: Ronnit Hoppe
- Serves: 4-6
- Time: 1 hour
Ingredients
- 5 small/medium beetroot, peeled and cut into small wedges
- 2 red apples, cored and each cut into 16 wedges (Royal Gala, Pink Lady, Fuji)
- 2 firm-ripe pears, cored and each cut into 16 wedges (Packham or Bosc)
- Sea salt
- Olive oil spray
- 1 small head radicchio, sliced or torn
- 2 small heads witlof, leaves separated
- Handful baby cos leaves, sliced or torn
- 100g goat’s cheese
- ¾ cup roasted pecans (or walnuts)
Dressing
- ¼ cup olive oil ⅓ cup shallots or red onion, cut in half and finely sliced
- Salt
- 1 tsp grated fresh ginger
- 2 tbsp white balsamic vinegar
- 1 tbsp maple syrup
- Zest and juice of ½ lime
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Method
Preheat oven to 180°C.
Line two baking trays with paper. Place fruit on one and beets on the other. Spread into a single layer. Spray with oil and sprinkle with salt. Roast 30-40 minutes or until slightly browned and tender. Beetroot may take a little longer. Set aside to cool.
To make dressing heat oil in a small pan over medium heat. Add shallots and a pinch of salt. Cook gently until softened, 2-4 minutes. Add ginger. Cook, stirring for a further 1-2 minutes. Set aside to cool slightly. Place remaining ingredients in a bowl. Whisk until well combined. Add warm oil and whisk until emulsified. Check seasoning and add salt and pepper, to taste.
Place leaves, fruit and beets on a large serving platter. Add dressing and toss gently. Add crumbled goat’s cheese and nuts just before serving.