Roast beetroot salad with savoury granola
- 09.03.2017
- 2 186
This easy beetroot salad uses savoury granola to add gluten-free crunch - plus, its low-cal!
Recipe «Roast beetroot salad with savoury granola» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 bunches baby beetroot, trimmed, scrubbed, 1 tbsp water, 2 tbsp Cobram Estate Extra Virgin Olive Oil Classic Flavour, 2 oranges, peeled, 1 1/2 tbsp red wine vinegar , 1 tsp Dijon mustard, 1 tsp honey, 200g baby salad leaves , 1/2 red onion, thinly sliced, 150g goat's cheese, crumbled, 1 egg white, 35g walnuts, 55g white quinoa, 2 tbsp natural seed mix with pine nuts, 1 1/2 tsp fennel seeds.
Ingredients:
- 2 bunches baby beetroot, trimmed, scrubbed
- 1 tbsp water
- 2 tbsp Cobram Estate Extra Virgin Olive Oil Classic Flavour
- 2 oranges, peeled
- 1 1/2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 200g baby salad leaves
- 1/2 red onion, thinly sliced
- 150g goat's cheese, crumbled
- 1 egg white
- 35g walnuts
- 55g white quinoa
- 2 tbsp natural seed mix with pine nuts
- 1 1/2 tsp fennel seeds
Instructions
- Preheat oven to 190°C/170°C fan forced. Place beetroot on a large piece of foil. Drizzle with water and 1 tsp oil. Fold foil to enclose beetroot. Place on a baking tray. Roast for 30-35 minutes or until tender. Set aside to cool slightly. Peel beetroot. Transfer to a bowl.
- Meanwhile, for granola, line a baking tray with baking paper. Place 1 tbs egg white in a bowl. Whisk until frothy. Add walnuts, quinoa, seed mix and fennel seeds. Season well. Stir to coat. Spread over prepared tray. Bake, stirring halfway, for 10-12 minutes or until golden. Cool. Break into pieces.
- Segment oranges over a bowl to catch the juice. Whisk 1 1⁄2 tbs orange juice, vinegar, mustard, honey and remaining oil in a bowl. Season. Spoon 2 tsp dressing over the beetroot and season.
- Place salad leaves, onion and orange segments in a bowl. Drizzle with 1 tbs dressing. Toss to coat. Divide among plates. Top with beetroot and cheese. Drizzle with remaining dressing. Sprinkle with granola.