ROASTED BABY BEETROOT AND KASARI CHEESE SALAD

The roasting of the baby beets produces a sweet delicious flavour which perfectly matches the grilled asparagus and the saltiness of the grilled Greek cheese.

Preparation time 10 minutes
Cooking time 1 hour
Serves 4

Ingredients

• 8 to 12 small baby beetroots
• 60 ml Jingilli Extra virgin olive oil
• to taste seasoning
• 1 bunch asparagus spears (trimmed and peeled)
• 150g kasseri or Saganaki style cheese
• ¼ cup pecans
• 2 cups baby rocket and small baby beet leaves3 L cold water

Dressing
• 50 ml Apple balsamic vinegar
• 50 ml Jingilli EVOO
• ½ clove garlic
• 1 tablespoon ginger (grated)
• ½ small red chilli
• to taste seasoning

Method
Pre set the oven at 180°C. Wash the baby beets well and trim away the tops and bottoms. Brush all over with the EVOO and season well. Place into a roasting dish and roast for 1 hour or until a skewer goes into it without pressure.
Grill or barbecue the asparagus spears with a little olive oil until just cooked but firm then set aside to keep warm.
Heat a fry pan with a little olive oil and grill the Greek style cheese slices (cut 5mm thick) until golden on both sides. Cut into bite size pieces.
Combine together with the mixed dressing, the beets cut in halves, asparagus spears, cheese, pecans and greens. Present warm on a large platter as a first course