The basket has been updated
A purple seasonal salad
500g Radicchio lettuce heads, roughly two heads
500g skin on beetroots, boiled until just cooked
50g Piece of Parmesan cheese
1 handful fresh rocket leaves
50ml Sticky balsamic vinegar
50ml Extra virgin Olive oil
Sea salt and fresh black pepper
Cut the radicchio into eighths and place the wedges standing up on a baking tray. Cut the cooked beetroot into medium sized chunks and place on the roasting tray too. Season the radicchio and beetroot with salt and pepper and drizzle a little of the olive oil and balsamic vinegar on top and place into a hot oven for 15 minutes.
Gently wash the rocket leaves and pat dry, peel or slice the parmesan cheese into slivers.
When cooked, remove the radicchio from the oven and allow to cool for 3 minutes. Arrange the pieces evenly across your serving plates and place the rocket and parmesan onto the dishes. Drizzle with the olive oil then the sticky balsamic vinegar, season lightly with sea salt and serve.