• Preheat oven to 220°C/200°C fan-forced. 
• Cut beetroot into wedges. 
• Pick and finely chop rosemary (see ingredients). 
• Place beetroot and rosemary on a lined oven 
tray. Drizzle with olive oil, sprinkle over savoury
seasoning and toss to coat. Roast until tender, 
30-35 minutes. 
TIP: Beetroot stays firm when cooked. It’s done when 
you can pierce it with a fork. 

• Cut or tear bake-at-home ciabatta into 
bite-sized chunks. 
• When beetroot has 10 minutes remaining, place 
croutons on a second lined oven tray, drizzle with 
olive oil and season with salt and pepper. Toss 
to coat. 
• Spread out evenly and bake until golden, 
5-7 minutes. 

• While croutons are baking, thinly slice pear
into wedges. 
• Trim and halve green beans. 
• Finely chop garlic.
• Thinly slice double cream Brie. 
• In a small microwave-safe bowl, microwave a good 
drizzle of oil with garlic and a pinch of chilli flakes
(if using) until fragrant, 30 seconds. Season to taste. 

• Add green beans and a splash of water to a 
large microwave-safe bowl, then cover with damp 
paper towel.  
• Microwave green beans on high until just tender, 
2-4 minutes. 
• Drain green beans, then return to the bowl and 
allow to cool slightly. 

• To the bowl with green beans, add spinach & 
rocket mix, pear, croutons, walnuts and balsamic
vinaigrette dressing.  
• Toss to combine. Season to taste. 

• Divide crouton salad between bowls. Top with warm 
beetroot and Brie. 
• Drizzle over garlic-chilli oil to serve. Enjoy!