| | Roast beetroot salad with savoury granola
Roast beetroot salad with savoury granola
Roast beetroot salad with savoury granola 4.3-5 9
  • Calories: 1930 kj
  • Fat: 28g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 190°C/170°C fan forced. Place beetroot on a large piece of foil. Drizzle with water and 1 tsp oil. Fold foil to enclose beetroot. Place on a baking tray. Roast for 30-35 minutes or until tender. Set aside to cool slightly. Peel beetroot. Transfer to a bowl.
  2. Meanwhile, for granola, line a baking tray with baking paper. Place 1 tbs egg white in a bowl. Whisk until frothy. Add walnuts, quinoa, seed mix and fennel seeds. Season well. Stir to coat. Spread over prepared tray. Bake, stirring halfway, for 10-12 minutes or until golden. Cool. Break into pieces.
  3. Segment oranges over a bowl to catch the juice. Whisk 1 1?2 tbs orange juice, vinegar, mustard, honey and remaining oil in a bowl. Season. Spoon 2 tsp dressing over the beetroot and season.
  4. Place salad leaves, onion and orange segments in a bowl. Drizzle with 1 tbs dressing. Toss to coat. Divide among plates. Top with beetroot and cheese. Drizzle with remaining dressing. Sprinkle with granola.
Time for preparing:
17 min.


  • 2 bunches baby beetroot, trimmed, scrubbed
  • 1 tablespoon water
  • 2 tablespoons Cobram Estate Extra Virgin Olive Oil Classic Flavour
  • 2 oranges, peeled
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 200g baby salad leaves
  • 1/2 red onion, thinly sliced
  • 150g goat's cheese, crumbled
  • Savoury granola
  • 1 egg white
  • 35g (1/3 cup) walnuts
  • 55g (1/4 cup) white quinoa
  • 2 tablespoons natural seed mix with pine nuts
  • 1 1/2 teaspoon fennel seeds