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Roasted Brussels Sprouts & Beetroot Salad

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Course Salads

Ingredients
  

  • 3 whole beetroot (beet), peeled and quartered
  • 2 handfuls French eschallots
  • 1 handful Broad Beans (fava), podded
  • 2 handfuls Brussels Sprouts cleaned and halved
  • 1/4 whole sourdough baguette thinly sliced, brushed with olive oil and toasted
  • 1 whole goats cheese log (we love Meredith dairy)
  • 1 handful walnuts toasted quickly in a hot pan
  • 2 handfuls rocket leaves (arugula)
  • 1/2 whole radicchio roughly chopped
  • 1/2 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp red wine vinegar
  • 1 pinch sea salt

Instructions
 

  • Pour boiling water over the eschallots and allow to cool. Peel with a sharp knife, keeping them whole if possible.
  • Put the peeled eschallots into a large roasting pan with the Brussels sprouts and drizzle with olive oil and salt, and roast at 200 C (400 F) until golden, tossing from time to time, around 30 minutes.
  • Toss the beetroot with a splash of olive oil, balsamic vinegar and salt. Roast uncovered for 45 - 60 minutes, tossing from time to time until the wedges are cooked through.
  • Boil the podded broad beans in salted water for a couple of minutes. Drain, refresh in cold water and slip out of their skins. Dress with a little olive oil and salt.
  • In a medium sized salad bowl, toss the fresh rocket and radicchio leaves with a little olive oil, red wine vinegar and then season to taste.
  • Add the beetroot, escallots, brussels, broadbeans and walnuts. Drizzle more olive oil and red wine vinegar. Season to taste and toss gently.
  • When ready to serve, spread the goats cheese on the toasts and place them in a hot oven for 5 minutes until the cheese is a little bubbly. Place the toasts in the salad and serve immediately.