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Beetroot and Broccoli Salad

Recipe

The simple salad is tasty and eye-catching.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 20 minutes

American   |   Side     |   Gluten Free   |   Dairy Free     |   Vegetarian   |   Vegan

  

Ingredients

  • 500g pack Cooked Beetroot
  • 200g pack Tenderstem Broccoli
  • 1 Medium Red Onion
  • 30ml Olive Oil
  • 40g Pecan Nuts
  • 30g Sunflower Seeds

  

For the Dressing:

  • 50ml Olive Oil
  • 15g Dijon Mustard
  • 15ml Apple Cider Vinegar
  • 15ml Maple Syrup
  • 5g Fresh Peeled Ginger
  • 2 Garlic Cloves
  • Sea Salt and Black Pepper

  

Method

  1. Pre-heat the oven to 200oC/Gas Mark 6.
  2. Drain the beetroot and cut into small chunks. Peel and chop the red onion into small chunks. Cut the tenderstem broccoli into small pieces.
  3. Put all the above onto a large baking tray, drizzle with the olive oil and bake for 20 minutes.
  4. Meanwhile, make the dressing. Peel and mince the garlic. Finely chop or grate the ginger.
  5. Mix these with the rest of the ingredients then season with salt and pepper.
  6. Remove the beetroot and tenderstem broccoli from the oven and transfer to a serving dish. Sprinkle over the pecans and seeds, toss with the dressing and serve either warm or cold.