Home cooked never tasted SO good!
CHRISTMAS WREATH SALAD
SERVES 6-8 PREP AND COOK: 1 HOUR, 20 MINS
3 medium fresh beetroots (500g), trimmed
2 bunches Dutch baby carrots, washed, trimmed
2 tsps Moroccan spice blend
150g baby rocket
150g marinated feta, drained
8 thin slices prosciutto, rolled into rosettes
½ cup walnut halves, toasted
DRESSING
½ cup olive oil
⅓ cup red wine vinegar
2 tblsps honey mustard
1 small clove garlic, crushed
1 Wrap beetroots individually in foil. Place on an oven tray.
2 Cook in a hot oven (200°C) for about 1 hour, or until tender. Remove and cool. Peel beetroot and cut into 3cm wedges. Set aside.
3 Meanwhile, make dressing. Whisk all ingredients in a small jug until combined. Season with salt and pepper.
4 Place carrots in a roasting pan. Sprinkle with spice blend. Spoon over 2 tblsps of the dressing. Toss to coat. Cook in the hot oven, turning halfway through cooking time, for about 25 minutes, or until tender.
Just before serving, arrange half the
