Recipes Salads & Dressing Roast Beetroot & Radicchio Salad

Ingredients

• 3 medium beetroots, peeled and quartered
• 1/2 cup pecans, toasted
• 100g chèvre (goat's cheese)
• Handful of radicchio and endive leaves
• 1 orange peeled and sliced into half segments
• 250g cannellini beans
• Olive oil
• Cayenne pepper and salt to taste
• 1 tbsp balsamic
• 1 tsp icing sugar
• 1 tbsp Stoney Creek Flaxseed Oil