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Roasted beetroot with rocket, pecan nuts and goat's cheese

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 11
Servings 4


  • 800
    (about 4 large) beetroot
  • 60
    freshly squeezed orange juice
  • 3
  • 50
    pecan nuts
  • 100
    goat's cheese
  • 65
    parsley, very finely chopped
  • 10
    sesame seeds, toasted
  • 750
    rocket leaves
  • balsamic vinegar
  • olive oil
  • sea salt and milled pepper


Wash and peel beetroot and cut into chunks.
Place in a roasting pan and toss with 15 ml olive oil, the orange juice and a sprinkling of sea salt.
Pop into a cold oven, set at 200 °C and roast until cooked through, about 45 to 60 minutes.
Chop onions into wedges (about 6 wedges per onion) and add them to the roasting pan about halfway through the cooking time.
Toast pecan nuts in a dry pan until golden and set aside.
Slice goat's cheese.
Spread a thin layer of parsley and sesame seeds on a plate and roll each cheese disc in the mixture to coat the edges. Set aside.
Just before serving, toss rocket leaves with olive oil, balsamic vinegar, sea salt and milled pepper.
Toss rocket, beetroot, onion and nuts together.
Arrange on individual plates and top with cheese rolls.

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