This gluten and dairy free salad is a great addition to any kitchen table and it’s super easy to construct! The recipe below serves 2 for lunch or 4 as a side.
Enjoy!
Ingredients
Beetroot
- 4 medium beetroot
- ½ teaspoon of macadamia or coconut oil (for roasting)
- ½ teaspoon of sea salt flakes
Salad
- 75 grams of rocket
- 1 apple sliced thinly
- 100 grams of pecans, roughly chopped
Sweet Mustard Dressing
- 1 tablespoon of seeded or Dijon mustard
- 2 tablespoons of maple syrup
- 1 tablespoons of macadamia or coconut oil
Method
Beetroot
Preheat oven to 220C / 430F
- Prepare beetroot by scrubbing and washing well.
- Slice off the ends and cut in half. Cut halves into quarters and then eighths.
- Place cut beetroot on lined baking tray drizzle with oil and season with salt
- Roast for 35 minutes, turning half way
Dressing
Add all ingredients into a small bowl and mix well to combine
Assembling
Add the rocket, apple and pecans to a large bowl and toss
Serve on plates and top with beetroot and dress with prepared dressing
Tip: Add some goats cheese when assembling for an extra kick!