Roast Beetroot, Stracciatella & Hazelnut Salad with Basil
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Roasty beetroot tossed in Miss Maple, plonked on a bed of creamy stracciatella, topped with crunchy hazelnuts and a handful of fresh basil. Finish with a sprinkle of Sunshine Salt and you’ve got a salad
that’s fresh, creamy, crunchy and just plain delicious.
Ingredients
- 1.2kg fresh beetroot
- Olive oil
- Salt and pepper
- 150g hazelnuts
-
400g stracciatella cheese (or burrata)
- 1 large handful fresh basil leaves
-
1/3 cup Miss Maple dressing
-
Sunshine Salt and cracked black pepper, to finish
Directions
- Preheat the oven to 190°C fan bake.
- Trim the ends off the beetroot and scrub them clean. Slice any large ones in half so they cook evenly.
- Toss the beetroot in olive oil and Sunshine Salt. Arrange on a baking tray lined with baking paper and roast for 50 to 60 minutes, until tender right through.
- Let the beetroot cool slightly, then slip off the skins. They should peel away easily once roasted.
- Chop into rustic chunks and toss in a bowl with Miss Maple dressing.
- While the beetroot is roasting, toast the hazelnuts in a dry pan over medium heat for 5 to 6 minutes, until fragrant and the skins start to split.
- Tip the nuts into a clean tea towel and rub together to remove most of the skins. Roughly chop and set aside.
- To serve, spread the stracciatella over a large serving platter.
- Pile the roasted beetroot on top, then scatter over the chopped hazelnuts.
- Tear over the basil leaves and drizzle with extra Miss Maple.
Finish with a sprinkle of Sunshine Salt and take straight to the table.
