Roast Beetroot & Radicchio Salad
- 3 medium beetroots, peeled and quartered
- 1/2 cup pecans, toasted
- 100g chèvre (goat's 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 180oC for 20/30 minutes or until caramelised and soft.
- Arrange ingredients in a bowl or platter, crumble with chèvre and drizzle with dressing.