Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place the
Beets (4)
and
French Baby Carrots (1 bunch)
onto a paper-lined baking tray, drizzle with
Olive Oil (30 mL)
,
Honey (20 g)
, and sprinkle with
Sea Salt (to taste)
. Pop the tray into the oven and bake for about one hour.
Step 3
Once the beetroot and carrots are cooked, remove them from the oven, drizzle with more
Honey (40 g)
and set aside to cool.
Step 4
To make the dressing, mix
Olive Oil (45 mL)
,
Red Wine Vinegar (60 mL)
,
Sea Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
and set aside.
Step 5
Arrange the
Arugula (100 g)
on a serving plate and place the beetroots and carrots on top.
Step 6
Crumble over the
Goat Cheese (100 g)
, sprinkle with
Hazelnuts (65 g)
, and sea salt.
Step 7
Drizzle with dressing and serve! Enjoy!
