ROCKET, RADICCHIO AND BEETROOT SALAD WITH HONEY MUSTARD DRESSING
Serves
6
Preparation
15
minutesCooking
10
minutesIngredients
1/2 cup 1/2 walnuts
1 1 small head radicchio, base trimmed and outer leaves removed
100 g 100 wild rocket leaves
250 g 250 packet peeled and cooked fresh beetroot, coarsely chopped
100 g 100 marinated goat cheese, cut into 2cm cubes or coarsely crumbled
- DRESSING
1/4 cup 1/4 olive oil
2 Tbsp 2 balsamic vinegar
2 tsp 2 honey
2 tsp 2 Dijon mustard
Method
- Preheat oven to 180°C. Scatter walnuts over a baking tray. Bake for about 7 minutes or until fragrant and a slightly darker shade of golden brown. Cool.
- Tear radicchio leaves into bite sized pieces. Scatter radicchio and rocket over large serving plate.
- Top with beetroot, goat cheese and walnuts.
- To make dressing, whisk all ingredients together in a small jug. Season with salt and pepper. Drizzle over salad to serve.
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