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Christmas Wreath Salad

This delicious salad will be the star of any festive party! - by Kim Meredith
  • 03 Dec 2019
Christmas Wreath Salad
Prep: 20 Minutes - Cook: 60 Minutes - Easy - Serves 6-8
Proudly supported by

TIP! Beetroots are tender if you can easily insert a skewer through the centre. Beetroot and carrots can be roasted up to one day ahead. Refrigerate, covered. Dressing can be made up to two days ahead. 

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

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

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

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

  4. 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.

  5. 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. 

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

  • Easy Entertaining
  • healthy christmas
  • salads for christmas
  • Christmas
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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