Roasted Apple, Pear and Beet Salad

Ingredients:

5 small/medium beetroot, peeled and cut into small wedges

2 red apples, cored and each cut into 16 wedges (Royal Gala, Pink Lady, Fuji)

2 firm-ripe pears, cored and each cut into 16 wedges (Packham or Bosc)

Sea salt

Olive oil spray

1 small head radicchio, sliced or torn

2 small heads witlof, leaves separated

Handful baby cos leaves, sliced or torn

100g goat's cheese

¾ cup roasted pecans (or walnuts)

Dressing

¼ cup olive oil

⅓ cup shallots or red onion, cut in half and finely sliced

Salt

1 tsp grated fresh ginger

2 tbsp white balsamic vinegar

1 tbsp maple syrup

Zest and juice of ½ lime

1 tsp Dijon mustard

Salt and black pepper, to taste

Method:

Preheat oven to 180°C.

Line 2 baking trays with paper. Place fruit on one and beets on the other. Spread into a single layer. Spray with oil and sprinkle with salt. Roast 30-40 minutes or until slightly browned and tender. Beetroot may take a little longer. Set aside to cool.

To make dressing heat oil in a small pan over medium heat. Add shallots and a pinch of salt. Cook gently until softened, 2-4 minutes. Add ginger. Cook, stirring for a further 1-2 minutes. Set aside to cool slightly. Place remaining ingredients in a bowl. Whisk until well combined. Add warm oil and whisk until emulsified. Check seasoning and add salt and pepper, to taste.

Place leaves, fruit and beets on a large serving platter. Add dressing and toss gently. Add crumbled goat's cheese and nuts just before serving.