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Roast beetroot and pumpkin seed salad

Serves 6 (enough for 8 to share)

Difficulty Easy

Prep Time 30 minutes

Cooking Time 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).

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Roast beetroot and pumpkin seed salad

Roast beetroot and pumpkin seed salad

Ingredients

Method