Serves
3 People
Cooking Time
40 minutes
Season
Dietary
Use up your broccoli and beetroots in the simple and super healthy warm salad. This can be made as a side meal, or as a main meal with some fish and bread or potatoes.
Ingredients:
- 3 cups diced broccoli
- 3 beetroots tops and tails removed, diced
- 1 tablespoon almond slivers
- 1 tablespoon pumpkin seeds
- 1 tablespoon olive oil
- pinch salt
- pinch black pepper optional
For the maple ginger dressing:
- 3 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 cm ginger peeled and grated
- 1 garlic clove minced or finely diced
- pinch salt
- pinch black pepper optional
Method:
1. Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
2. Remove the tops and tails from the beetroot with a sharp knife, then cut in half, and dice the half into 2-3 wedges. Place on the baking tray, drizzle with olive oil and sprinkle on salt and black pepper. Roast in the oven for 15 minutes.
3. Dice the broccoli into small florets. Once the beetroot has had 15 minutes in the oven, remove the tray and add the broccoli. Drizzle with olive oil. Roast for a further 20-25 minutes until the beetroot is fork tender.
4. Make dressing by combining the ingredients and stirring well.
5. Dry toast the almonds and pumpkin seeds in a skillet on a low heat for 2-3 minutes. Set aside.
6. Once the vegetables have cooled, combine with the dressing. Spoon onto your serving plate and sprinkle over the almonds and pumpkin seeds.
