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
½ cup extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons honey mustard
1 small clove garlic, crushed
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 tablespoons 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.