This is lovely served with a roast pork. The pears replace the need for apple sauce!
NEED:
4 large beetroot peeled and quartered
3 large spanish onions peeled and cut into 8 wedges
3 large pears, peeled and cut into 8 wedges
1/4 butternut pumpkin cut into even cubes matching the size of the beetroot (optional)
¼ cup olive oil
2 tabspn brown sugar
2 tabspn balsamic vinegar
salt and freshly ground black pepper
4-6 handfuls mixed salad leaves
1 cup pecans or walnuts
½ wheel of triple cream brie
DO:
Preheat oven to 220oC.
Place cut up beetroot and onions in shallow roasting dish.
In separate dish place pears. Divide sugar, vinegar and oil evenly
between the dishes and mix through.
Bake for 1 & ½ hours until vegetables are tender and all liquid
has evaporated.
(You can try roasting the veggies in the Microwave Grill. They will take a lot less time, but the caramelization may happen quicker as well, so it is a good idea to leave them OFF the rack when grilling.)
Cool seperately.
Assemble salad by tossing dressing through greens.
Add beets, onions, pears, sliced cheese and nuts and mix through.
Drizzle with dressing.
DRESSING:
1 generous tbsp pesto
juice and zest I lemon
3 tabspns olive oil. Mix together.
[...] again. Put in MW and select rolled roast function. Cook as needed according to weight. Serve with Harvest salad and roast [...]