Roasted Beetroot Salad

Ingredients Instructions

3 medium beetroot bulbs

Dressing

1/4 cups olive oil 2 tablespoons red-wine vinegar 1 teaspoons Dijon mustard 1 small garlic clove, crushed Coarse sea salt Freshly ground black pepper 1 x 250g bag rocket 1/2 red onion, sliced finely 150 grams goat’s cheese 50 grams shelled pistachios, lightly toasted

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1. Preheat your barbecue for indirect cooking. For further instructions as to how to do this, please refer to your supplied handbook.
2. Wash the beetroot bulbs and wrap in aluminum foil.
3. Once your barbecue is preheated, turn to the roast setting on your barbecue.
4. Place the wrapped beetroot bulbs on the barbecue and roast until tender, 40 to 50 minutes. Remove from the barbecue and set aside to cool. Once cooled, remove the skin and slice into wedges.
5. In a screw-top jar add all the dressing ingredients and shake until the ingredients are well combined.
6. Place the rocket in a large serving bowl. Top the rocket with the sliced beetroot, red onion, goat cheese, and pistachios. Pour the dressing over the salad just before serving.