Events and Celebrations

Ingredients
  • 1 bunch of small beetroot, trimmed
  • 1 bunch of carrots, trimmed
  • 1 red onion, cut into thick wedges
  • spray oil
  • 125 g (4 oz) baby rocket
  • 100 g (3½ oz) pecan nuts, toasted
  • 100 g (3½ oz) soft goats' cheese
  • 4 teaspoons white wine vinegar
  • 2 teaspoons clear honey
  • 125 ml (4 fl oz) extra virgin olive oil, plus extra for brushing
  • 2—3 tablespoons boiling water
  • salt and black pepper
Directions

Place the beetroot in a pan of cold water, bring to the boil and simmer for 20—30 minutes, then remove with a slotted spoon. Add the carrots to the pan and cook for 5 minutes. Cut the beetroot into wedges and thread on to 2 metal skewers.

Spray the beetroots and carrots with a little oil and cook on a hot barbecue for 8—10 minutes on each side. Meanwhile, thread the onion wedges on to 2 metal skewers, spray with oil and barbecue for 5 minutes on each side.

Place the beetroot, carrots and onion in a bowl with the rocket and pecan nuts.

Make the dressing. Blend the ingredients together in a food processor or blender until smooth and season to taste. Arrange the salad on a platter and serve drizzled with the goats' cheese dressing.

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