Roasted Beetroot Salad
This salad not only looks beautiful with it vibrant, rich colours but it tastes amazing, makes a great meal on its own, is a perfect side dish to a piece of meat or fish and it is great packed for lunch the next day. Gluten free, grain free and delicious!!
Serves 4
Ingredients
- 3 beetroots
- 3 cups peeled and cubed pumpkin
- 1 bunch asparagus cut into 1 inch pieces
- 2 cups green beans chopped into 1 inch pieces
- 4 large handfuls spinach
- 1 cup cottage cheese 0r feta cheese
- 1/2 cup pumpkin seeds
- 1/2 bunch basil
- 4 tsp coconut oil or ghee
- Balsamic reduction for dressing (see recipe below)- I like to make a double batch of this and store in a small bottle in the cupboard for up to 6 months
Method
- Preheat oven to 180 degrees
- Peel beetroot and cut into chunks.
- Prepare 3 pieces of alfoil by putting 1/2 tsp of ghee or coconut oil in the middle
- Divide beetroot chunks amongst the 3 pieces of alfoil, season with salt and pepper and wrap up to seal the pouches
- Place in the oven for approx. 30-40 minutes or until beetroot is tender when pierced with a fork
- In the meantime add pumpkin cubes to a lined tray, coat with coconut oil or ghee and place in the oven for approx. 40 minutes until tender and slightly caramelised
- In a pot of boiling water add the asparagus and beans and blanch them for 2 minutes
- Drain the pot and run the beans and asparagus under cold water to stop the cooking process
- In a large salad bowl (or 4 individual bowls) add the spinach, then add the beans, asparagus, pumpkin and beetroot
- Sprinkle with pumpkin seeds and basil leaves.
- Dollop cottage cheese throughout or sprinkle with crumbled feta
- Drizzle with balsamic reduction
Balsamic Reduction
- Thermomix- Add 1 cup of balsamic vinegar and 1 tbs of a sweetener of choice- Varoma, speed 1 for 18 minutes
- Pot- add all ingredients, bring to the boil and simmer for 18 minutes