Roasted Beetroot And Cauliflower Warm Salad

Appetisers & Sides
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  • Main Ingredient: Beetroot
  • Prep Time: 15-20 mins
  • Cook Time: 30-40 mins
  • Serves: 4-6
  • Recipe by: Belinda Norton
Ingredients

Ingredients

  • SALAD
  • 2 handfuls of baby spinach leaves
  • 3 whole beetroots chopped
  • 2 small cauliflowers halved
  • Olive oil/salt
  • Goats cheese
  • Parsley
  • DRESSING
  • 2 tablespoon olive oil
  • 1 teaspoon bush honey
  • 1 teaspoon tahini
  • A good squeeze of lemon
  • Goats cheese
  • Parsley

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PRINT RECIPE
  • Main Ingredient: Beetroot
  • Prep Time: 15-20 mins
  • Cook Time: 30-40 mins
  • Serves: 4-6
  • Recipe by: Belinda Norton
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This vibrant roasted veggie salad pairs earthy beetroot and golden cauliflower with fresh spinach, creamy goat’s cheese, and a luscious bush honey–tahini dressing for a dish that’s both nourishing and full of bold, natural flavour.

Method

  1. Preheat the oven to 200°C (180°C Fan Forced).
  2. Marinate the roughly cut vegetables in Olive Oil and Salt.
  3. Roast the vegetables on a rack in the roasting tray for 30 minutes.
  4. Combine the dressing ingredients and shake/stir well.
  5. Once the Beetroot and Cauliflower are roasted, remove and allow to cool before cutting into smaller pieces.
  6. Line a bowl with spinach before adding the roast vegetables into the bowl. Sprinkle Goat’s Cheese over the warm vegetables.
  7. Sprinkle the dressing and garnish with parsley as desired for flavour.

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