Loading...
Roasted Root Vegetables & Pomegranate Salad
A hearty salad that is perfect for autumn. Roasted root veggies give it depth and pomegranate arils pop with sweetness.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 60 mins
Ingredients
Roasted Vegetables
8 small beetroot, washed and halved
450 g rainbow carrots, peeled and cut lengthwise
3 Tbsp (45 ml) olive oil
Maldon salt flakes, to taste
Salad
5 large handfuls of a salad mix of your choice (we used a watercress, rocket and baby spinach mix)
1/4 C Italian parsley, washed and finely chopped
3 spring onions, washed and cut lengthwise
1/2 C ricotta, crumbled
1/2 C pomegranate seeds
1/3 C (50 g) pecan nuts, roughly chopped
raw sunflower seeds, to taste
Method
Roasted Vegetables
Arrange the beetroot and carrots on a baking sheet covered with baking paper.
Sprinkle with 1 1/2 tablespoons of olive oil and the salt. Roll the veggies around using your hands to ensure that the vegetables are well coated with the oil.
Bake at 200 ËšC for 45 minutes to 1 hour (turning the vegetables halfway through cooking) until the vegetables are tender. Set aside to cool. Peel the beetroot when cool.
Salad
Place the salad mix into a large bowl with the remaining olive oil and mix the leaves by hand for a few minutes to soften.
Add the parsley and the spring onion and toss.
Arrange the salad greens in a serving dish and top with the crumbled ricotta, roasted vegetables, pomegranate, pecan nuts and a sprinkle of raw sunflower seeds.
Serve at room temperature with a drizzle of olive oil.
