Winter beet salad
Ingredients
Salad
4 medium beetroot, about 700–800 g, scrubbed
1 tablespoon olive oil
Sea salt and black pepper
100–120 g rocket/arugula
1 firm-ripe pear, thinly sliced
½ cup pecans, roughly chopped
½ cup pomegranate seeds
80–100 g goat feta or soft goat cheese, crumbled, optional
1 tablespoon lemon juice, for the pear
Balsamic-orange dressing
3 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
1 tablespoon fresh orange juice
½ teaspoon finely grated orange zest
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Pinch of sea salt
Black pepper
Method
Heat oven to 200°C conventional / 180°C fan-forced. Line a baking tray with unbleached baking paper, or lightly oil the tray.
Trim the beetroot tops and tails. Cut beetroot into wedges or 2 cm chunks. Toss with olive oil, salt and pepper, spread in one layer on the tray, and roast for 35–45 minutes, turning once, until tender and lightly caramelised at the edges. Roasting beetroot in a single layer helps it become tender while concentrating its sweet, earthy flavour.
While the beetroot roasts, toast pecans in a dry frying pan over medium heat for 3–5 minutes, stirring regularly, until fragrant. Transfer to a plate to cool.
Whisk together olive oil, balsamic vinegar, orange juice and zest, Dijon, honey/maple, salt and pepper. Taste: it should be lightly sweet, tangy and bright.
Slice the pear just before serving and gently toss with lemon juice to reduce browning.
Arrange rocket on a large serving platter. Scatter over warm or room-temperature roasted beetroot, fanned pear slices, pomegranate seeds, toasted pecans and goat cheese if using.
Drizzle with a little dressing immediately before serving, and place the remaining dressing in a small bowl on the side. This keeps the rocket crisp and lets people add more as they like. Serving dressing separately is particularly useful with delicate greens such as rocket.
Notes
No goat cheese needed: It is still lovely without it; the pecans bring richness and the pomegranate gives a sharp, juicy lift.
Extra winter flavour: Add 1 teaspoon fresh thyme leaves to the beetroot before roasting, or finish with a small pinch of sumac.
Make ahead: Roast beetroot and toast pecans up to 2 days ahead. Store separately in the fridge, then bring beetroot toward room temperature before assembling.
If pears are very ripe: Use them cold and slice immediately before plating; their softness will contrast nicely with the roasted beetroot.
More substantial: Add a drained tin of lentils, cooked farro, or shredded roast chicken.
