When it comes to make your Christmas lunch special it truly is the little details that make all the difference. And salads don’t get much more festive than this gorgeous wreath-shaped creation from Masterchef Australia star turned cookbook author and food blogger and photographer Billy Law!
1. Boil beetroots in a large saucepan filled with water on medium heat for 1 hour or until a knife can pierce through the beetroot easily.
2. Drain, rub the skin off under running water, pat dry. Then shape the beets into balls by using a melon baller. Alternatively, just cut them into even size 2cm cubes.
3. Place rocket leaves around a large plate like a halo. Add beetroot balls, lumps of goat cheese here and there and sprinkle with walnuts.
4. Season with salt and pepper, then drizzle olive oil liberally.