Roasted Cauliflower and Beetroot “Salad”

Not sure if this one should be called a salad or just a tray of roasted veggies with a creamy tahini dressing and different toppings, but “a rose by any other name…” – regardless of what it actually is, it’s super delicious, and can easily be a stand-alone, clean meal, that is as tasty when it’s warm or cold.

sal-1

 

Recipe:

The Roasted Part:

  • 2 beetroots
  • Half of a cauliflower
  • Olive oil
  • Salt, pepper
  • Ground Cumin
  • Turmeric
  • Thyme
  • 1 tbs maple syrup

 

Toppings:

  • Fresh mint leaves
  • Pickled onions
  • Dry roasted almonds
  • Goji berries
  • Za’atar

 

Dressing:

  • 2 tbs hulled tahini
  • 2 tbs greek yogurt
  • 1 tbs maple syrup
  • Juice of one juicy lemon
  • 1 tsp apple cider vinegar
  • 2 tbs olive oil
  • Salt, pepper, a pinch of smoke paprika to taste

 

 

Method:

  1. Preheat the oven to 180C, fan forced. Tear the cauliflower into florets into a bowl and season them with a spoon of ghee, salt, pepper, cumin, smoked paprika, turmeric and maple syrup.
  2. Cut the beetroots in half a centimetre thick slices. Arrange the beetroot slices on a large baking tray covered with baking paper, season with some salt, pepper, thyme and ghee. Bake the beetroot for 15 min, flip the slices around, then place the cauliflower on top and bake for another 25 minutes, giving the veggies a little flip around halfway in.
  3. Meanwhile, prepare the dressing – the easiest way is to simply put all the ingredients in a little jar, firmly close with the lid and shake well to get a uniform thick dressing.
  4. Once the veggies are done, arrange them on a large serving plate, sprinkle with some Za’atar or Dukkah and arrange some mint leaves, almonds, goji berries and pickled onions on top. I like to serve the dressing on the side, as it is so velvety and tick, and in case there is any left-overs it preserves better, but feel free to arrange it all over the salad in little scoops if you prefer.

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