Warm Beetroot, Carrot and Parlsey Salad

Glutenfree Dairyfree  Veganfree Vegetarian

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1 carrot (chopped)
2 baby beetroot (diced) 1 tsp dukka
1/2 tbs apple cider vinegar
1 tbs oil
Sea salt (to taste)
Freshly cracked black pepper (to taste)
1/4 cup cherry tomatoes
1 small pear (peeled) or 2 plums (when in
1/2 cups baby spinach leaves 1 tbs parsley
1/2 tbs sesame seeds


1 Servings

30 Minutes Total Time

  1. Pre-heat oven to 200C.
  2. Place the carrot and beetroot in a mixing bowl and season with
    dukka, apple cider vinegar, oil and sea salt and freshly cracked black pepper.
  3. Place in oven for 30 mins and stir half way through.
  4. Remove from the oven. While cooling, chop cherry tomatoes, thinly
    slice the pear (or plums if using) and add to a large serving bowl with the spinach.
  5. Place cooked vegetables and their juices on top of the baby spinach,
    tomato and pears, add a large handful of parsley, garnish with
    sesame seeds and enjoy.
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