5 medium sized fresh beetroot, peeled and cut into 6ths
8 small carrots, peeled and sliced in half lengthways
Small handful of thyme sprigs
1 bunch tuscan kale, with stems removed and roughly chopped
1 small radicchio, leaves separated
1 beurre bosc pear, finely sliced
¾ cup whole roasted hazelnuts, roughly chopped
100g gorgonzola or goats cheese
3 tbs honey
¼ cup extra virgin olive oil
Pinch chili flakes
⅛ tsp cumin
¼ tsp cinnamon
½ tsp fleur de sel or maldon sea salt flakes
3 tbs apple cider vinegar
Place the cut beetroot and carrots onto two paper lined baking trays and drizzle with a little olive oil, the thyme sprigs and a pinch of salt.
Place the trays into the oven and cook for 45mins at 180 degrees celcius.
Once cooked, remove from the oven and set aside.
Add the washed and chopped kale into a large serving bowl, add a tbs of olive oil, a tsp of apple cider vinegar, a pinch of salt and massage into the kale with your hands, this softens the kale.
Place a fry pan onto high heat, ensure the pan is really hot, add the radicchio leaves to the hot pan for a couple of seconds until lightly charred. Though not for too long as you still want the beautiful bright colour in the salad.
Add the radicchio to the kale along with the cooked beetroot, carrots and sliced pear.
Mix the salad together lightly with your hands.
Break the gorgonzola or goats cheese into pieces and place over the salad, and sprinkle over the hazelnuts.
Pour over the warm honey dressing and serve.
Place the honey, olive oil, spices and salt into a small saucepan, stir over medium to low heat until the honey is melted. Add the apple cider vinegar and whisk well to combine