Beetroot, Radicchio & Walnut Salad

SERVES 4 Persons  PREPARATION TIME 20 min.
COOKING TIME 30 min. 

INGREDIENTS

• 1 beetroot, peeled and cut into pieces
• 1 tbs tarragon
• 2 tbs honey or maple syrup
• 1-2 tbs (20-40ml) red wine vinegar
• 3 tbs (60ml) olive oil
• Salt and pepper
• 100g walnuts
• 1 French shallot, peeled
• 1 head radicchio, cut into pieces

FOR THE DRESSING:

• 100g goats cheese, crumbled
• 3 tbs fresh parsley, finely chopped
• 1 tsp ground coriander
• Salt and pepper

METHOD

1. Fit the Fusion Master Grater with the Slicer Cone and slice the beetroot. Place onto a baking tray. Toss with the tarragon, honey or maple syrup, red wine vinegar, olive oil and salt and pepper. Place into the oven to roast for 30 minutes or until tender and sweetened.
2. Using the Slicer Cone, coarsely grind the walnuts. Repeat with the French shallot and radicchio. Place ingredients into an AllegraBowl and set aside.
3. Remove beetroot from the oven and toss with all ingredients to combine. Sprinkle over goats cheese, fresh parsley and olive oil.

Tupper Tips:

• Add extra vinegar and olive oil to taste.
• Roast walnuts for more flavour and crunch.