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Roasted Apple, Pear and Beet Salad




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.