Beetroot and Carrot Salad

1 kg Beetroot (peeled and cut into 3cm wedges)

4 large Carrots (peeled and cut into finger-sized batons)

1 large Red Onion (cut into 1cm wedges)

4 tbsp Extra virgin olive oil

1 tsp Sugar

1 tsp Salt

1 can Chickpeas (400g, rinsed and drained)

2 Garlic cloves (crushed)

1/4 cup Natural Yoghurt (plus extra to serve)

2 tbsp Lemon Juice

1/4 cup chopped Parsley

1/4 cup chopped Mint

2 tsp Pomegranate Molasses

1/2 cup roasted Hazelnuts (chopped)

Ingredients:

Vegetarian | Gluten Free

Serves: 12

Instructions:

  1. Preheat your oven to 180°C fan bake and line two trays with baking paper.

  2. Put the beetroots on one tray and the carrots and onion on the other. Drizzle each tray with 1 tbsp oil, then toss to coat. Season with a little sugar, salt and pepper. Spread everything out evenly and bake for 35–40 minutes, or until tender and just starting to caramelise.

  3. To make the beetroot hummus, add half the cooked beetroot into a food processor with chickpeas, garlic, yoghurt, lemon juice and the remaining oil. Blend until smooth and creamy. Season to taste.

  4. To assemble, spread the hummus onto a serving platter. Toss the remaining beetroot with the carrots, onion and herbs, then pile it all on top.

  5. Finish with a drizzle of pomegranate molasses, a dollop of extra yoghurt, and a sprinkle of hazelnuts