Roast beetroot and pumpkin seed salad

Roast beetroot and pumpkin seed salad

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  • 6 (enough for 8 to share)
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Meat-free Pescatarian Vegan
  • 30 minutes
  • 1½ hours
  • Mulderbosch Cabernet Sauvignon Rosé 2015

Ingredients

  • 10 beetroot
  • 2⁄3 cup 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

Cooking Instructions

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).

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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