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Roasted Beetroot Salad With Toasted Nuts, Seeds And Garlic Dressing

Yields5 ServingsTotal Time50 mins

An earthy, bold and filling salad of roasted beetroot, pumpkin and sunflower seeds, almonds, walnuts and a garlicky dressing

recipe image

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
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 Fat 20.1g26%
Total Carbohydrate 14.6g6%
Protein 4.9g

* 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.