2 Tbsp pumpkin seeds, dry toasted (no oil) until golden and fragrant
2 Tbsp sunflower seeds, dry toasted (no oil) until golden and fragrant
2 Tbsp chopped almonds, dry toasted (no oil) until golden and fragrant
2 Tbsp chopped walnuts, dry toasted (no oil) until golden and fragrant
Dressing
1 garlic clove, finely chopped or grated with a microplane
1 garlic clove, finely chopped or grated with a microplane
Juice of 1 lemon
Juice of 1 lemon
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Spread the beetroot and red onion onto the lined tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the beetroot and onion until soft and tender, leave to cool until warm
4
In large salad bowl, toss the beetroot, onion, lettuce, cucumber, seeds and nuts
5
In a small bowl or cup, combine the dressing ingredients, taste and adjust the seasoning as required
6
Before serving, pour the dressing over the salad and toss to combine
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories248
% Daily Value *
Total Fat20.1g26%
Total Carbohydrate14.6g6%
Protein4.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Roasted beetroot
3 cups raw beetroot chunks
3 Tbsp olive oil
1 red onion, roughly chopped
Salt and pepper
Salad
4 cups chopped lettuce (cos or iceberg)
1 cup sliced cucumber
2 Tbsp pumpkin seeds, dry toasted (no oil) until golden and fragrant
2 Tbsp sunflower seeds, dry toasted (no oil) until golden and fragrant
2 Tbsp chopped almonds, dry toasted (no oil) until golden and fragrant
2 Tbsp chopped walnuts, dry toasted (no oil) until golden and fragrant
Dressing
1 garlic clove, finely chopped or grated with a microplane
1 garlic clove, finely chopped or grated with a microplane
Juice of 1 lemon
Juice of 1 lemon
Directions
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Spread the beetroot and red onion onto the lined tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the beetroot and onion until soft and tender, leave to cool until warm
4
In large salad bowl, toss the beetroot, onion, lettuce, cucumber, seeds and nuts
5
In a small bowl or cup, combine the dressing ingredients, taste and adjust the seasoning as required
6
Before serving, pour the dressing over the salad and toss to combine
Notes
Roasted Beetroot Salad With Toasted Nuts, Seeds And Garlic Dressing
