Ingredients
3 medium fresh beetroots (500g), trimmed
2 bunches Dutch baby carrots, washed, trimmed
2 teaspoons 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 tablespoons honey mustard
1 small clove garlic, crushed
Method
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Wrap each beetroot individually in foil. Place on an oven tray.
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Cook in a hot oven (200C) for about 1 hour, or until tender. Remove and cool. Peel beetroot. Cut into 3cm wedges. Set aside.
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Meanwhile, make dressing. Whisk all ingredients in a small jug until combined. Season with salt and pepper.
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Place carrots in a roasting pan. Sprinkle with spice blend. Spoon over 2 tablespoons of the dressing. Toss to coat. Cook in same hot oven, turning halfway, for about 25 minutes, or until tender.
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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.
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Arrange prosciutto rosettes at intervals on top of wreath. Sprinkle over walnuts. Drizzle with remaining dressing.
