Roast Beetroot Salad with Caramelized Apple and Walnut Crumble
Ingredients
- 3 medium beetroots
- 1 tablespoon olive oil
- 2 teaspoons maple syrup
- 1 teaspoon tamari sauce
- 1/4 teaspoon cayenne pepper
- 1 golden delicious apple
- 1 teaspoon olive oil
- 2 teaspoons maple syrup
- 1 teaspoon fennel
- 2 tablespoons walnut pieces
- 1 tablespoon sourdough breadcrumbs
- 1 teaspoon olive oil
- 2 teaspoons chopped parsley
- 1 packet rocket
- 1 cup red cabbage
- 1/2 cup broccolini stems
- 1/2 cup sugarsnap peas
- 3 tablespoons pomegranate vinegar
- 3 tablespoons roasted walnut pieces
- 1/2 teaspoon paprika
- 1 teaspoon honey
- 2 tablespoons chopped flat leaf parsley
- 1/3 cup olive oil
- 1/2 teaspoon salt
- Ground black pepper
Preparation
Dice the beetroots into 1cm cubes, mix with the beetroot ingredients, and roast at 200°C for about 40 minutes.
Dice the apple, mix with the apple ingredients, and roast or use an air fryer for about 20 minutes until caramelized and crisp; air frying may take about 10 minutes.
Mix the crumble ingredients and bake on a lined tray with the beetroot until golden.
Prepare the salad base by finely chopping the red cabbage, julienning the broccolini stems, and slicing the sugarsnap peas lengthwise.
Assemble the salad by combining the rocket, red cabbage, broccolini stems, and sugarsnap peas, then top with the roasted beetroot, caramelized apple, and walnut crumble.
Serve the salad with the walnut paprika dressing.
Dressing blend
Blend all the dressing ingredients together until smooth.
