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Warm roast beetroot salad with Parmesan

40 minutes

Warm roast beetroot salad with Parmesan

Name: Plum chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 - 8 servings
Cuisine: Side Servings
Ingredients: oil 30ml,ground coriander 7ml,powdered cardamom seeds 5ml,coconut shavings (dried or fresh) 5ml,firm plums, pitted and cut in half 6 - 8,dried cranberries 170g,sugar 400g

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 40 minutes

Ingredients

12 beetroot
1 T olive oil
Salt
Wild rocket
Almonds
Parmesan
Olive oil
Red wine vinegar
Wholegrain mustard

Method

Preheat the oven to 180°C.

Clean beetroot and arrange on a sheet of tin foil. Drizzle with olive oil, season with salt, wrap and roast for 40 minutes. Remove from the oven, unwrap and remove the skins.

Serve whole with wild rocket and topped with chopped almonds, Parmesan shavings, olive oil, red wine vinegar and wholegrain mustard.

Cook's note: make this dish vegan by using mock Parmesan

This is a test recipe

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Warm roast beetroot salad with Parmesan

Warm roast beetroot salad with Parmesan

Ingredients

Method