Roasted Beet and Pear Salad

Method

1. Preheat oven at 200°C.
2. Discard the tail of beetroots and place each on a piece aluminium foil. Brush some olive oil on top of each beetroot. Sprinkle some crushed peppercorns and salt and wrap them with the foil.
3. Keep them on an oven proof plate, place the plate in preheated oven and roast for 15-20 minutes. Remove from oven and cool.
4. Discard stem and bottom of USA Pear, cut into small pieces and transfer into a mixing bowl.
5. Add cooked quinoa and mix. Add broken walnuts and mix. Add 1-2 tbsps crumbled feta cheese and mix well.
6. To prepare dressing, take 2 tbsps olive oil, honey, salt and crushed peppercorns in a small bowl and mix well.
7. Peel the roasted beetroots and cut into stars with a small size star cookie cutter and reserve the remaining. Slice the beetroot stars and reserve them for garnishing.
8. Cut the remaining beetroots into small pieces, add to quinoa mixture and mix. Add some torn lettuce leaves and dressing and mix well.
9. Place remaining lettuce leaves on a serving platter and put some quinoa mixture on top. Garnish with star shaped beetroots, remaining crumbled feta cheese, mustard microgreens and amaranth microgreens. Decorate with few dots of balsamic reduction all around and serve immediately.

Additional Tips and Tricks