Ingredients
Units
Scale
- 5 small/medium beets, peeled and cut into wedges
- 2 red apples, cored and cut into wedges
- 2 just ripe green pears, cored and cut into wedges
- Salt
- Olive oil
- 1 small head radicchio, torn
- 2 small heads endive, leaves separated
- Handful of romaine leaves, torn
- 1/2 cup goat cheese, crumbled
- 1/2 cup roasted pecans
Dressing:
- 1/4 cup olive oil
- 1/3 cup thinly sliced shallots
- 1 teaspoon finely grated ginger
- 2 tablespoons white balsamic vinegar
- 1 tablespoon maple syrup
- Zest and juice of 1/2 lime
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper, to taste
Instructions
- Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Place the apple and pear wedges on one baking tray and the beetroot wedges on the other. Spread into a single layer. Drizzle with oil and season with salt. Roast for 30 to 40 minutes or until slightly browned and tender. The beetroot will take a little longer. Set aside to cool.
- Meanwhile for the dressing, heat the oil in a small saucepan over medium heat. Add the shallots and a pinch of salt, cook gently until softened, 2 to 4 minutes. Add the ginger and cook, stirring for an additional 1 to 2 minutes. Set aside to cool.Â
- Place the remaining ingredients in a bowl. Whisk until well combined. Add warm oil and whisk until emulsified. Check the seasoning and add salt and pepper to taste.Â
- Place the leaves, fruit, and beets on a large serving platter. Add the dressing and toss gently. Add the crumbled goat’s cheese and nuts just before serving.