Name: Get into the festive spirit with a Christmas wreath salad
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 6-8
Ingredients: 3 medium fresh beetroots (500g), trimmed; 2 bunches Dutch baby carrots, washed, trimmed; 2 tsps Moroccan spice blend; 150g baby rocket; 150g Persian feta, drained; 8 thin slices prosciutto (100g), rolled into rosettes; ½ cup walnut halves, toasted; DRESSING; ½ cup extra virgin olive oil; ¹⁄³ cup red wine vinegar; 2 tblsps honey mustard; 1 small clove garlic, crushed

Get into the festive spirit with a Christmas wreath salad

A great way to get the kids excited for salad.

Serves 6-8

Prep

25M

Cook

1H 25M

Total

1H 50M

TIP: Beetroots are tender if you can easily insert a skewer through centre. Roast beetroot and carrots up to one day ahead. Refrigerate, covered.

Ingredients

3 medium fresh beetroots (500g), trimmed

2 bunches Dutch baby carrots, washed, trimmed

2 tsps Moroccan spice blend

150g baby rocket

150g Persian feta, drained

8 thin slices prosciutto (100g), rolled into rosettes

½ cup walnut halves, toasted

DRESSING

½ cup extra virgin olive oil

¹⁄³ cup red wine vinegar

2 tblsps honey mustard

1 small clove garlic, crushed

Method

Wrap each beetroot individually in foil. Place on an oven tray.

Cook in a hot oven (200C) for about 1 hour, or until tender. Remove and cool. Peel beetroot. Cut into 3cm wedges. Set aside.

Meanwhile, make dressing. Whisk all ingredients in a small jug until combined. Season with salt and pepper.

Place carrots in a roasting pan. Sprinkle with spice blend. Spoon over 2 tblsps of the dressing. Toss to coat. Cook in same hot oven, turning halfway, for about 25 minutes, or until tender.

Just before serving, arrange half the rocket, beetroot, carrots and feta in a wreath-shape on a large, round serving plate (40cm diameter). Top with remaining rocket, beetroot, carrots and feta.

Arrange prosciutto rosettes at intervals on top of wreath. Sprinkle over walnuts. Drizzle with remaining dressing.

New Idea team