Beet And Carrot Salad With Goat Cheese Twists - cooking recipe

Ingredients

None None FOR THE SALAD
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp honey
2 1/4 lbs baby beets, trimmed and scrubbed
1 3/4 lbs baby carrots, trimmed and scrubbed
1 3/4 lbs baby purple carrots, trimmed and scrubbed
1 None red onion, cut into thick wedges
2 tsp Dijon mustard
8 oz arugula
1/2 cup loosely packed mint leaves
1/2 cup chopped coarsely almonds
None None FOR THE GOAT CHEESE TWISTS
2 sheets frozen puff pastry, thawed
1 None egg, lightly beaten
2 tbsp finely chopped chives
2 tsp poppy seeds
3 oz goat cheese, crumbled

Preparation

Preheat the oven to 400\u00b0F. Line 2 baking pans with parchment paper. For the dressing, whisk oil, vinegar and honey in a medium bowl. Season to taste.
Divide beets, carrots and onion between 2 prepared pans. Spoon 1/2 the dressing over vegetables; toss to coat. Season. Roast vegetables for 45 mins or until tender. Cool slightly; peel beets.
Meanwhile, for the cheese twists. Line a baking pan with parchment paper. Place a pastry sheet on a work surface. Brush with egg, then sprinkle with chives, seeds and cheese. Top with remaining pastry sheet, pressing down to secure. Cut pastry into sixteen 1/2 inch-wide strips. Twist strips; place on prepared pan.
Bake for 15 mins or until golden and puffed.
Stir mustard into remaining dressing. Arrange arugula on plates or a large platter. Top with roasted vegetables, mint, nuts and dressing. Serve warm salad with twists.