This springtime salad recipe has it all - earthy beetroot and asparagus, fresh spinach and radicchio, creamy goat's cheese, crunchy pine nuts, and a mustardy dressing.
- 1 bunch baby beetroot
- 1 bunch asparagus, trimmed
- 2 cups baby spinach leaves
- 8 radicchio leaves
- 100 g goat's cheese, crumbled
- 2 tbsp pine nuts, toasted
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C. Bake beetroot in foil for 25 minutes or until tender. Wash under cold running water to remove skin and cut in half.
Meanwhile, cook asparagus in boiling water for 1–2 minutes, then plunge into cold water.
For the dressing, place ingredients in a bowl and whisk.
Arrange spinach and radicchio leaves on a platter, and top with beetroot, asparagus and cheese. Sprinkle with pine nuts and spoon over the dressing.