Stem+Glory
ROASTED BEET SALAD
SF GF
Serves:4
• 2 large red beetroot
• 2 large golden beetroot
• 2 heads baby gem lettuce
For the dressing:
• 50g (½ cup) roasted and chopped pistachios
• 1 orange
• 3 spring onions
• 10g (⅓ cup) mint
• 1 lemon
• ½ tsp coconut sugar
• ½ tsp salt
• 100ml (generous ⅓ cup) olive oil
1Peel all beetroot and then cut into wedges. Place them onto two separate baking trays and add some oil (sunflower/ rapeseed), sprinkle with some salt and roast at 180°C (Gas Mark 4, 350°F) for around 30 minutes, or until cooked with a slight bite left to them.
2To make the dressing, add the pistachios and the zest of the orange into a bowl. Then chop the orange segments up into small pieces and squeeze what is left of orange into the bowl. Slice the spring onions on a slight angle and add to the bowl. Chop the mint and then add the coconut sugar, salt and olive oil.