Beetroot & Carrot Salad with Goat's Cheese Twists
Delicious and colourful beetroot and carrot salad with goat's cheese twists from Australian Women's Weekly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 kilogram baby beetroot, trimmed
- 800 grams baby carrots, trimmed
- 800 grams baby purple carrots, trimmed
- 1 red onion, cut into thick wedges
- 2 teaspoons dijon mustard
- 250 grams 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 teaspoons poppy seeds
- 75 grams soft goat's cheese, crumbled
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