Roast Beetroot & Radicchio Salad
- 3 medium beetroots, peeled and quartered
- _ cup pecans, toasted
- 100g ch�vre (goatÕs cheese)
- Handful of radicchio and endive leaves
- 1 orange peeled and sliced into half segments
- 250g cannellini beans
- Olive oil
- Cayenne pepper and salt to taste
- 1 tbsp balsamic
- 1 tsp icing sugar
- 1 tbsp Stoney Creek Flaxseed Oil
- stirred together.
Toss beetroots in a roasting pan with olive oil, salt and cayenne pepper. Roast at 180¼C for 20/30 minutes or until caramelised and soft. Arrange ingredients in a bowl or platter, crumble with ch�vre and drizzle with dressing.