*Gluten Free
 
Cranberry Vinaigrette
*This will make about double quantity of Cranberry Vinaigrette but I recommend making double and storing the leftover dressing in a jar. 
75g dried cranberries
75g extra virgin olive oil
20g Dijon mustard
80g balsamic vinegar
4 garlic cloves, chopped
Unrefined sea salt, or pink Himalayan salt to taste
Freshly ground pepper, to taste
Place all ingredients in a food processor or high speed blender; process until smooth and creamy.
 
Salad Ingredients:
3 medium-sized or 6 small beetroot bulbs
200g fresh rocket washed and dried
100g pecans, finely chopped (lightly toast in oven for extra flavour)
150g crumbled goat cheese
 
Preheat oven to 180C. Wrap beetroot bulbs in foil. Cook for about a hour. When cooled, peel the skin off (it should come off very easily when cooked this way), then chop into smaller pieces. Set aside.
In a large serving bowl, toss together the rocket, pecans and goat’s cheese. Gently fold in the beetroot. Drizzle with cranberry vinaigrette to taste and toss. Season with salt and pepper. Serve at room temperature.