Warm Beetroot, Carrot and Parlsey Salad
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Ingredients
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
season)
1/2 cups baby spinach leaves 1 tbs parsley
1/2 tbs sesame seeds
Method
1 Servings
30 Minutes Total Time
- Pre-heat oven to 200C.
- 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. - Place in oven for 30 mins and stir half way through.
- 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. - 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.
