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Ingredients
- 1kg beetroot, leaves removed and washed
- 1/3 cup olive oil
- 1 tbsp water
- 1/2 cup pecans
- 2 1/2 tbsp red wine vinegar
- Salt and pepper
- 1 small head radicchio, leaves separated and torn into 4cm pieces
- 100g goat's feta
- 1 1/2 cups watercress sprigs
Method
Place beetroot in a shallow roasting pan, drizzle with 1 tbsp olive oil and 1 tbsp water and turn to coat in oil mixture. Cover with foil and roast at 180C for 50-60 minutes or until tender when pierced with a knife. Remove from oven and, when cool enough to handle, peel beetroot, then cut into wedges. Toast pecans at 200C for 5-6 mins. Cool.
Combine vinegar and remaining olive oil, season to taste and whisk well. Toss beetroot and radicchio with three-quarters of the dressing. Place salad on a large plate and scatter with feta and pecans. Toss watercress with rest of dressing and scatter over beetroot salad. Serve immediately.
