This earthy, nutty salad adds colour and richness to a dinner plate.
If you make extra pesto or have some leftover, cover in with olive oil and keep it in the fridge to have with just about anything – tossed through pasta, served with other roast vegetables or meat, mixed through some sautéed mushrooms on toast, dolloped on soup.
Roast Beetroot Salad with Kale, Sunflower Seed and Roast Garlic Pesto
3 large beetroot
Sunflower seed & Roasted Garlic Pesto
- 75g kale
- 3/4 cup sunflower seeds
- 1/2 cup olive oil
- 3 garlic cloves, roasted in skins for 10 minutes at 200
- 1/2 teaspoon tamari
- Freshly ground black pepper
Preheat oven to 200*C. Wrap beetroot in foil and place in oven to roast for 45 minutes – 1 hour – they should be easy to pierce with a skewer but still have some firmness.
To make the pesto, combine all ingredients in a food processor and blend until quite smooth.
When the beetroot is cool enough to handle, peel and discard skins, and cut beetroot into wedges.
Toss pesto through the salad and serve at room temperature or cooled.