Give salad gourmet status with this amazing combination of beetroot, eschalots and goat’s cheese.
Credit by: KingOfChef
Preheat oven to 200C. Place beetroots and eschalots in a foil-lined roasting pan, drizzle with 1 tablespoon oil and roast for 1 hour or until beetroots are tender and eschalots are soft. Cool, then, wearing rubber gloves, peel beetroots and cut into wedges. Remove skins from eschalots and halve. Place vegetables in separate bowls.
Whisk together vinegar, thyme, mustard and 1/4 teaspoon sugar in a bowl. Gradually whisk in 100ml oil until incorporated, then toss beetroots and eschalots separately with 1 tablespoon of dressing each.
Heat remaining 1 1/4 tablespoons oil in a large, non-stick frying pan over medium heat. Add apple wedges, scatter over 1 tablespoon sugar and cook for 10 minutes, turning halfway, or until cooked. Increase heat to high and cook for a further 5 minutes or until apples are caramelised. Add 1 tablespoon dressing to pan and toss to combine.
To serve, add radicchio and almonds to beetroots and toss to combine. Layer salad with warm apples and eschalots, then scatter with goat's cheese.