Caramelised Baby Beetroot Salad with Sourdough Croutons and Pomegranate Granola
Ingredients
- 5 baby beets
- 3 cups baby spinach
- Handful fresh mint leaves
- 1 cup mange tout
- 2 red salad onions
- 1 tablespoon olive oil
- 1/4 cup tamari sauce
- 1 tablespoon maple syrup
- 1 knob ginger
- Salt and black pepper
Pomegranate granola
- 1/4 cup sunflower seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons dried pomegranate arils
- 1 tablespoon maple syrup
Vinaigrette
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 2 cloves garlic
- 1/3 cup nutritional yeast
- 1 teaspoon chili powder
- 2 teaspoons vegan Worcestershire sauce
- Handful fresh herbs
- 1/3 cup olive oil
- Salt to taste
Preparation
Pan fry torn pieces of sourdough bread mixed with olive oil, herbs, and salt in a hot saucepan to make crunchy croutons; preheat saucepan until super-hot and avoid overcrowding.
Smash cooled croutons with a rolling pin to make breadcrumbs if desired.
Preheat oven to 180°C.
Arrange beetroots on a baking tray and toss with tamari sauce, maple syrup, ginger, and olive oil until evenly coated.
Roast for 40 minutes to an hour until sticky and caramelised.
Remove beets from oven, place in a large bowl, and set aside to cool.
Toss the cooled beetroot with spinach, mint leaves, mange tout, red salad onions, and season with salt and black pepper.
Drizzle with vinaigrette dressing and top with pomegranate granola and croutons.
Pomegranate granola
Preheat oven to 200°C.
Place sunflower and pumpkin seeds on a baking tray and roast for 10 minutes until golden.
Remove from oven and immediately stir in dried pomegranate arils and maple syrup.
Allow to cool and break into chunks.
Vinaigrette
Place lemon juice, red wine vinegar, honey, garlic, nutritional yeast, chili powder, vegan Worcestershire sauce, fresh herbs, olive oil, and salt in a blender.
Pulse until combined.
