Description
A hearty salad that is perfect for autumn. Roasted root veggies give it depth and pomegranate arils pop with sweetness.
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
Instructions
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 ˚C 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.
