Ingredients

• 1 bunch baby beetroot, scrubbed
• 1 green apple, quartered, cored
• 2 red witlof (Belgian endive), leaves separated
• 100g wild rocket leaves
• 8-12 scallops, cleaned
• 1 tbs olive oil
• 2 tbs roughly chopped walnuts, toasted

• Dressing

• 1/4 cup (60ml) olive oil or walnut oil (see Notes)
• 2 tbs red wine vinegar
• 1 tbs honey
• 1 tsp Dijon mustard

Description

Caramelised Scallops With Beetroot, Walnuts And Witlof Recipe - Preheat The Oven To 180C. Place Beetroot On A Large Sheet Of Foil, Then Enclose To Form A Parcel. Roast For 1 Hour Or Until Beetroot Is Tender. Cool The Beetroot, Then Peel And...

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