Beetroot & Carrot Salad with Goat's Cheese Twists

Ingredients

• 1 kilogram baby beetroot, trimmed
• 800 gram baby carrots, trimmed
• 800 gram baby purple carrots, trimmed
• 1 red onion, cut into thick wedges
• 2 teaspoon dijon mustard
• 250 gram rocket, trimmed
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup (80g) almond kernels, chopped coarsely
• Dressing
• 1/2 cup (125ml) olive oil
• 1/4 cup (60ml) red wine vinegar
• 1 tablespoon honey
• 2 sheets puff pastry
• 1 egg, beaten lightly
• 1/4 cup finely chopped fresh chives
• 2 teaspoon poppy seeds
• 75 gram soft goat's cheese, crumbled