Home
Recipes
Vegan recipe collection

Warm

Salad recipes

Warm “kabbouleh” salad

30 minutes

Paprika- and butter bean-stuffed tomatoes

Beans recipes

Paprika- and butter bean-stuffed tomatoes

30 minutes

Red cabbage slaw

Picnic recipes

Red cabbage slaw

Spring salad with marinated radishes

Salad recipes

Spring salad with marinated radishes

Grilled fruit with sorbet and granadilla coulis

Fruity dessert

Grilled fruit with sorbet and granadilla coulis

10 minutes

Whole harissa-roasted cauliflower

Cauliflower recipes

Whole harissa-roasted cauliflower

30 minutes

Pickled radish, avocado and rocket salad

Salad recipes

Pickled radish, avocado and rocket salad

2 minutes

Vegan cashew nut cream dip

Dip recipes

Vegan cashew nut cream dip

Caramelised fruit with vanilla coconut milk

Fruity dessert

Caramelised fruit with vanilla coconut milk

10 minutes

Gazpacho

Soup recipes

Gazpacho

Peri-peri sauce

Vegan recipes

Peri-peri sauce

5 minutes

Beetroot-and-hazelnut salad

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

12 of 23

Beetroot-and-hazelnut salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

2 bunches beetroot
3 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
4 T pomegranate molasses
½ t ground allspice
½ t ground cinnamon
100 g hazelnuts, roughly chopped

Method

Preheat the oven to 180°C.

Place the beetroot in an ovenproof dish, drizzle with 2 T of the extra virgin olive oil and season with sea salt and freshly ground black pepper. Roast for 45 minutes, or until tender.

Allow to cool slightly, then remove the skins. Halve the beetroot and place in a serving dish, drizzle with pomegranate molasses and extra virgin olive oil, then add the allspice, cinnamon and chopped hazelnuts.

Season with sea salt and freshly ground black pepper.