Recipe | Roasted beetroot + orange salad with berry dressing

This pretty salad combines zesty and earthy flavours.

The Berry Dressing is fun and colourful and the toasted almonds add the finishing touch.

Serves 4

GF, Vegetarian

Ingredients

4 whole medium beetroot

2 tablespoons olive oil

Sea salt

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For the berry dressing

¼ cup lightly flavoured olive oil

1 punnet fresh raspberries or a mix of berry fruit

1 tablespoon honey

2 tablespoons orange juice

½ teaspoon mixed spice

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¼ cup flaked almonds

1 tablespoon olive oil

sea salt

2–3 handfuls rocket leaves

3 oranges – peeled and segmented (reserve any juice for the dressing)

50g goats cheese

Method

Pre-heat the oven to 170°C.

Rub the whole beetroot with the olive oil and salt and roast in the oven for 40–50 minutes until tender when pierced with a knife.

Allow the beetroot to cool enough to handle and rub or peel off the skins then slice into bite-sized pieces.

Combine all the dressing ingredients in a blender and whizz together until smooth. Check seasoning and set aside.

Toast the flaked almonds in a pan with the olive oil and salt over a low heat for 3–4 minutes until golden.

To serve: Layer a platter or large serving plate with rocket leaves, sliced beetroot and orange segments, scatter with the toasted almonds and crumble over the goats cheese. Drizzle with Berry Dressing.

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