roast beetroot and brazil nut salad
- 2 bunches (800g) baby beetroot, trimmed and halved
- 2 bunches (800g) baby yellow heirloom beetroot, trimmed and halved
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon malt vinegar
- sea salt and cracked black pepper
- 100g purple kale, trimmed and leaves shredded
- ½ cup (80g) brazil nuts, toasted and roughly chopped
creamy brazil nut dressing
- ½ cup (80g) brazil nuts
- 1 cup (250ml) boiling water
- 1 tablespoon malt vinegar
- 1 tablespoons extra virgin olive oil
- ⅓ cup (80ml) water
- sea salt and cracked black pepper
- Preheat oven to 180°C (350°F). To make the dressing, place the nuts and water in a small heatproof bowl and set aside for 20 minutes or until the nuts are softened. Drain, then place the soaked nuts in a small food processor. Add the vinegar, oil, water, salt and pepper and process until smooth.
- Keeping the colours separate, place the beetroot in 2 small, deep baking dishes. Divide the honey, oil, vinegar, salt and pepper evenly between the baking dishes and toss to combine. Cover each dish with aluminium foil and cook for 30 minutes. Remove the foil, toss again and cook for a further 10–15 minutes or until glossy and tender.
- Place the roasted beetroot, kale and nuts in a medium bowl and toss to combine. Divide between serving bowls and drizzle over the dressing to serve. Serves 4.
© DONNA HAY GROUP
