beetroot, california raisin, hazelnut and tofu cheese salad
Prep:
60 mins
Cook:
135 mins
Serves:
4
method:
1
Preheat the oven to 180c/160c.
2
Place the whole beetroots and thyme in a roasting tin, reserve a few raw beetroots along with any leaves to be added later. Drizzle over the oil, season with a little salt and pepper and roast for 50 minutes to 1 hour until cooked through.
3
Remove the beetroots from the oven when cool enough to handle rub off the skin and cut into wedges.
4
Arrange the beets on a serving platter, scatter over the California raisins, toasted hazelnuts, crumble over the tofu cheese and garnish with thin slices of raw beetroot, rocket leaves and reserved beetroot leaves. Just before serving mix the dressing together and drizzle over the salad, seasoning with a little salt and pepper.
ingredients:
Salad
- 950g raw mixed-coloured beetroots, with leaves if possible
- 10 sprigs of fresh thyme
- 2 tbsp extra virgin olive oil
- 80g California raisins
- 50g tofu cheese
- 30g toasted hazelnuts, roughly chopped
- 10g rocket leaves
For the dressing
- 3 tbsp extra virgin olive oil
- Juice of ½ lemon
- ¼ tsp sea salt
- ¼ tsp coarsely ground black pepper
nutrition:
per 215g serving
Calories
384
kcal
Total Fats
Saturated Fats
Protein
Carbohydrates
Fibre
Potassium
927
mg
Sodium
920
mg
