Roast Beetroot & Radicchio Salad
Recipe / Stoney Creek
Makes: ¾ cup
3 medium beetroots, peeled & quartered Olive oil Cayenne pepper & salt, to taste ½ cup pecans, toasted Handful radicchio & endive 1 orange, peeled & sliced into halves 250g cannellini beans 100g chèvre (goat's cheese)