Roast beetroot salad with savoury granola

Recipes / Salads

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.