Dip recipes
5 minutes
Beetroot set yoghurt
Roast beetroot and pumpkin seed salad
6 (enough for 8 to share)
Easy
30 minutes
1½ hours
Ingredients
- 10 beetroot
- 2⁄3 cup organic maple syrup or agave syrup
- 6 T sherry or apple cider vinegar
- 3 cloves garlic, crushed
- 6 T extra virgin olive oil
- 120 g pumpkin seeds, toasted
- ½ cup parsley, chopped
- 250 g cooked green beans
- 100 g baby spinach
- Sea salt and freshly ground black pepper, to taste
Method
- Preheat the oven to 200°C. Wrap each beetroot separately in foil. Bake for 60–90 minutes, or until soft when pricked with the point of a sharp knife. Remove from the oven and allow to cool. Peel using a sharp paring knife, then cut into slim wedges.
- Mix the agave syrup, vinegar, garlic and oil and season to taste. Stir in the beetroot, pumpkin seeds, parsley, green beans and spinach. Taste and adjust the seasoning.
- Turn onto a platter and serve immediately.
Cook's note: The dressing is subtly sweet and sour. Use the smallest spinach leaves you can find.
Browse more salad recipes here.
Recipe published courtesy of Mexico: The Cookbook by Margarita Carrillo Arronte (Phaidon, 2014).