Beetroot and Carrot Salad

Vegetarian | Gluten Free

Serves: 12

Ingredients:

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)

Instructions:

  1. Preheat oven to 180C fanbake. Line two oven trays with baking paper for easy clean-up. Place beetroots on one tray and carrots and onion on the other. Drizzle each tray with 1 Tbsp oil, toss to coat and season with sugar, salt and pepper. Spread out on trays and bake until tender and just starting to caramelise (35-40 minutes).

  2. To make a creamy beetroot hummus, place half the cooked beetroots in a food processor with chickpeas, garlic, yoghurt, lemon juice and remaining oil. Blend to a smooth puree. Season to taste.

  3. To assemble, spread hummus on to a platter. Toss the remaining beetroots with the carrots, onions and herbs and pile on top. Finish with a drizzle of apple glaze or pomegranate molasses, a dollop of extra yoghurt and a sprinkle of hazelnuts to serve.