Roasted Apple, Pear and Beet Salad
  • Chef: Ronnit Hoppe
  • Serves: 4-6
  • Time: 1 hour


  • 5 small/medium beetroot, peeled and cut into small wedges
  • 2 red apples, cored and each cut into 16 wedges  (Royal Gala, Pink Lady, Fuji)
  • 2 firm-ripe pears, cored and each cut into 16 wedges (Packham or Bosc)
  • Sea salt 
  • Olive oil spray
  • 1 small head radicchio, sliced or torn
  • 2 small heads witlof, leaves separated
  • Handful baby cos leaves, sliced or torn
  • 100g goat’s cheese
  • ¾ cup roasted pecans (or walnuts)


  • ¼ cup olive oil ⅓ cup shallots or red onion, cut in half and finely sliced 
  • Salt
  • 1 tsp grated fresh ginger
  • 2 tbsp white balsamic vinegar
  • 1 tbsp maple syrup
  • Zest and juice of ½ lime
  • 1 tsp Dijon mustard
  • Salt and black pepper, to taste


Preheat oven to 180°C.

Line two baking trays with paper. Place fruit on one and beets on the other. Spread into a single layer. Spray with oil and sprinkle with salt. Roast 30-40 minutes or until slightly browned and tender. Beetroot may take a little longer.  Set aside to cool.

To make dressing heat oil in a small pan over medium heat.  Add shallots and a pinch of salt. Cook gently until softened, 2-4 minutes. Add ginger. Cook, stirring for a further 1-2 minutes. Set aside to cool slightly. Place remaining ingredients in a bowl. Whisk until well combined. Add warm oil and whisk until emulsified. Check seasoning and add salt and pepper, to taste.

Place leaves, fruit and beets on a large serving platter.  Add dressing and toss gently. Add crumbled goat’s cheese and nuts just before serving.