Warm Beetroot, Brie & Crouton Salad
with Garlic Chilli Oil & Walnuts
Switch up your average salad experience by adding double cream brie, croutons and savoury-spiced beetroot. Add some spectacular finishing touches with garlic-chilli oil and a scattering of roasted almonds.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
2
Beetroot
1
Double Cream Brie
(Contains: Milk;)
1 sachet
Chilli Flakes
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
2
Garlic
1 packet
Green Beans
1
Pear
1 packet
Rosemary
1 sachet
Savoury Seasoning
1 packet
Spinach & Rocket Mix
1 packet
Walnuts
(Contains: Walnut; May be present: Hazelnut, Milk, Soy, Sesame, Almond, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio.)
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Cut beetroot into wedges. Pick and finely chop rosemary.
- Place beetroot and rosemary on a lined oven tray. Drizzle with olive oil, sprinkle over savoury seasoning and toss to coat. Roast until tender, 30-35 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
- Cut or tear bake-at-home ciabatta into bite-sized chunks.
- When beetroot has 10 minutes remaining, place croutons on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat.
- Spread out evenly and bake until golden, 5-7 minutes.
- While croutons are baking, thinly slice pear into wedges. Trim and halve green beans. Finely chop garlic.
- Thinly slice Brie.
- In a small heatproof bowl, microwave a good drizzle of oil with garlic and a pinch of chilli flakes, until fragrant, 30 seconds. Season with salt and pepper.
- Add green beans and a splash of water to a large microwave-safe bowl, then cover with damp paper towel.
- Microwave green beans on high until just tender, 2-4 minutes.
- Drain green beans, then return to the bowl and allow to cool slightly.
- To bowl with green beans, add spinach & rocket mix, pear, croutons, walnuts and balsamic vinaigrette dressing.
- Toss to combine. Season to taste.
- Divide crouton salad between bowls. Top with roasted beetroot and chopped Brie.
- Drizzle over garlic chilli oil to serve. Enjoy!
