Roasted apple, pear and beet salad

This vibrant salad brings together creamy goat's cheese, roasted fruit and crisp greens for a side that simply can't be ignored.

• serves

  4-6

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

Stream free On Demand

Episode 10

episode • Loving Gluten Free • 

cooking • 

24m

G

episode • Loving Gluten Free • 

cooking • 

24m

G

Ingredients

• 5 small/medium beetroot, peeled and cut into small wedges
• 2 red apples (try Royal Gala, Pink Lady or Fuji), cored and each cut into 16 wedges 
• 2 firm-ripe green pears, cored and each cut into 16 wedges 
• sea salt 
• olive oil, for drizzling
• 1 small head radicchio, sliced or torn
• 2 small heads witlof, leaves separated
• handful baby cos leaves, sliced or torn
• 100 g goat's cheese
• 75 g (¾ cup) roasted pecans or walnuts

Dressing

• 60 ml (¼ cup) olive oil 
• ⅓ cup thinly sliced red shallots or red onion
• salt
• 1 tsp finely grated ginger
• 2 tbsp white balsamic vinegar
• 1 tbsp maple syrup
• zest and juice of ½ lime
• 1 tsp Dijon mustard
• salt and black pepper, to taste

Instructions

1. Preheat the oven to 180°C. Line 2 baking trays with paper. 

2. Place the apple and pear wedges on one baking tray and the beetroot wedges on the other. Spread into a single layer, drizzle with oil and season with salt. Roast 30-40 minutes or until slightly browned and tender. The beetroot will take a little longer. Set aside to cool.

3. Meanwhile, for the dressing, heat the oil in a small saucepan over medium heat. Add the shallots and a pinch of salt. Cook gently until softened, 2-4 minutes. Add ginger. Cook, stirring for a further 1-2 minutes. Set aside to cool slightly. Place remaining ingredients in a bowl. Whisk until well combined. Add warm oil and whisk until emulsified. Check seasoning and add salt and pepper, to taste.

4. Place leaves, fruit and beets on a large serving platter. Add dressing and toss gently. Add crumbled goat's cheese and nuts just before serving.

Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 10

episode • Loving Gluten Free • 

cooking • 

24m

G

episode • Loving Gluten Free • 

cooking • 

24m

G