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Roasted beetroot, broccoli & avocado salad

A nutritious combination of delicious taste, beautiful colour & texture.



Serves 4

450g beetroot (4/5 medium sized beets)
1 small or 1/2 large red onion finely sliced
200g tenderstem broccoli
3 tbsp pumpkin seeds
1 medium sized avocado
2 tbsp red wine vinegar
3 tbsp olive oil
1 tsp honey
sea salt & freshly ground pepper



Preheat oven to 200°C

Scrub and trim the beetroot, place in a baking tray, add 50 ml water, cover tightly with foil and roast for approximately 45 minutes until soft enough for a knife to be inserted. In the meantime, mix vinegar, olive oil, salt and pepper and pour over onion in a bowl. Set aside for 10 minutes for the onion to marrinade. Place the broccoli on a baking sheet, mix with a spoon of olive oil, salt and pepper, roast in the oven for 15 minutes. Sprinkle pumpkin seeds over the broccoli for the last 5 minutes.

When beetroot are cool enough to handle, cut top and bottom, peel off the skin, you can just rub the skin easily off. Cut the beets into chunks and mix with onions while still warm. Toss briefly the broccoli and place sliced avocado (or they could be chunks) on top.

Serve immediately with sourdough bread, or for a gluten free meal, some roasted sweet potatoes.



Approximate cost £5.20