2 large beetroots, thinly sliced

3 carrots, sliced

2 cups rocket (arugula)

2 cups baby spinach

1 cup shallots (scallions), chopped

Cashew salad dressing (from our “Dressings and Sauces” section)

Ground peppercorns to taste


Cut the beetroot in half and then into thin slices and place on baking paper in a tray. Cut the carrots into long slices and place on a baking tray as well. Roast at 180 degrees (350F) for 30-40 minutes or until tender and slightly crisp. Don’t burn the nutrients out of them so ensure they don’t char.

Add the greens into a large salad bowl and place in the roast vegetables and pour over about 1/2 a cup of the cashew salad dressing. Gently toss and serve. I like this best while the veggies are still warm however it is a great cold salad as well.

For variations to this salad, you could add roast sweet potato or look at additional greens such as watercress or kale. Walnuts also go nicely on a salad like this one.


2 Responses to Rocket and beetroot salad

  1. Pete says:

    G’day Tim. I bought some baby cos and some rocket lettuce on the way home. May this be the first of many fruitful steps along a journey of green discovery and triumph…

    (In all seriousness, thanks very much for the advice!)

    • Admin says:

      Brilliant mate. Enjoy some experimenting in the kitchen. Take small steps and see how you go. I found it took about a month to really get into it. I also found my palate changed after 5 weeks without sugar! All food tasted much better after that. Stay in touch mate.

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