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Roast beetroot salad with savoury granola
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Beetroot salad with savory gluten-free granola for a crunchy, low-calorie treat!
Ingredients:
  • 2 bunches baby beetroot, trimmed, scrubbed
  • 20.00 gm water
  • 36.40 gm Extra Virgin Olive Oil Classic Flavour
  • 2 oranges, peeled
  • 30.00 ml red wine vinegar
  • 5.90 gm Dijon mustard
  • 7.20 gm honey
  • 200g baby salad leaves
  • 1/2 red onion, thinly sliced
  • 150g goat's cheese, crumbled
  • 1 egg white
  • 35g (1/3 cup) walnuts
  • 55g (1/4 cup) white quinoa
  • 40.00 ml natural seed mix with pine nuts
  • 1 1/2 tsp fennel seeds
Instructions:
  • Preheat your oven to 190°C/170°C fan forced. Place beetroot on a large piece of foil, drizzle with water and 1 tsp oil, then fold the foil to enclose the beetroot. Roast on a baking tray for 30-35 minutes until tender. Allow it to cool slightly, then peel and transfer to a bowl.
  • To make the granola, start by lining a baking tray with parchment paper. In a bowl, whisk 1 tablespoon of egg white until frothy. Add in walnuts, quinoa, seed mix, and fennel seeds. Season generously and mix well to coat everything. Spread the mixture evenly on the tray and bake for 10-12 minutes, stirring halfway through, until golden brown. Allow it to cool, then break into pieces before serving.
  • Segment the oranges to catch the juice in a bowl. Whisk together 1 1⁄2 tbs of orange juice, vinegar, mustard, honey, and the remaining oil in a bowl. Season to taste. Drizzle 2 tsp of the dressing over the beetroot and season again.
  • Combine salad leaves, onion, and orange segments in a bowl. Drizzle with 1 tablespoon of dressing and toss gently to coat. Distribute the mixture among plates. Arrange beetroot and cheese on top and drizzle with the rest of the dressing. Sprinkle with granola before serving.

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