Roasted Beetroot and Carrot Salad
with Zhoug Dressing, Pomegranate and Greek Style Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
250 grams
Cooked Beetroot
1 unit(s)
Red Onion
2 unit(s)
Carrot
1 sachet(s)
Ground Cumin
45 grams
Zhoug Style Paste
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
1 unit(s)
Pomegranate
40 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the beetroot, then cut each half into 3-4 wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
Halve and peel the onion, then cut each half into 4-5 wedges.
Trim the carrot (no need to peel). Slice widthways diagonally into 0.5cm long thick slices.
Pop the beetroot wedges, onion wedges and carrot slices onto a baking tray.
Drizzle with oil, sprinkle over the ground cumin and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking tray if necessary.
When the oven is hot, roast on the top shelf until the carrots are tender and the beetroot has softened, 25-30 mins.
While everything's roasting, in a large salad bowl, combine the zhoug, cider vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.
Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.
Halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon over a bowl to help release the seeds.
When the veg has about 5 mins left of roasting time, remove the tray(s) from the oven.
Add the lentils and grated garlic to the tray and toss through the veg. Return to the oven for the remaining time until the veg is cooked and the lentils have warmed through 4-5 mins.
Once everything has finished cooking, give the veg a few mins to slightly cool, then add the roasted veg to the bowl with the zhoug dressing. Toss together until everything is nicely coated in the dressing.
Add the rocket leaves, crumble in half the Greek style salad cheese and add half the pomegranate seeds and mix well. TIP: Don't add the leaves too early or they'll go soggy.
Taste and season with salt and pepper if you feel it needs it.
When everything's ready, share the roasted veg salad between serving bowls.
Crumble over the remaining Greek style salad cheese and sprinkle on the remaining pomegranate seeds to finish.
Enjoy!
