We have so much love for roasted salads and even better when they have a lovely mixture of texture and flavours. Sweet roasted veggies, spiced walnuts and a dressing to die for.
Roasted Beetroot Salad with Chipotle Dressing & Spiced Walnuts
-4 medium beets, cooked, diced into 3 cm cubes
-1 medium sweet potato, diced into 3cm cubes
-1 red onion chopped into 6 pieces
-1 cup chickpeas drained and pat dried
-1 avocado, diced
-Adobo Seasoning to taste
-1 tsp smoked paprika
-olive oil as needed
1 Toss the sweet potato pieces with a bit of olive oil and Adobo Seasoning to taste. Spread them on a baking tray and bake in the oven until they start to brown.
2 Meanwhile the sweet potatoes are in the oven, toss the beets, onions and chickpeas in the same bowl with a bit more olive oil and Adobo Seasoning. Once the sweet potatoes start to brown remove them from the oven and add the beets, onions and chickpeas. Toss and spread everything on a single layer. Return to the oven for 15 more minutes or until the onions start to brown and the chickpeas to crisp.
3 Remove from the oven and allow to cool for at least 10 minutes.
Spiced Walnuts
-½ cup walnuts
-1 ½ tbsp date syrup or honey
-1 tsp chipotle in adobo, adobo
-Tajin, to taste
1 While the veggies are roasting in the oven, add the walnuts to a small bowl and mix with the date syrup or honey plus the chipotle adobo and Tajin to taste. Toss until evenly coated.
2 Spread the walnuts on a baking tray lined with baking paper. Make sure they are separated from each other.
3 When the veggies come out of the oven, place the walnuts in and bake for about 12 minutes. Check them often as they shouldn't burn. Once they are nicely golden, remove them from the oven and allow them to cool down a bit before removing them from the tray.
4 Roughly chop half of the walnuts and reserve.
Chipotle Dressing
-2 tbsp Greek yoghurt
-1 tbsp tahini
-2 tbsp olive oil
-½ tbsp red wine vinegar
-1tbsp chipotle in adobo, adobo
-salt & pepper to taste
1 Whisk all the ingredients together and adjust seasoning to taste.
To Serve
-feta cheese, crumbled
-fresh cilantro
1 Transfer the roasted veggies to a serving bowl and mix in the avocado and cilantro. Toss about half of the dressing with the roasted veggies and mix the chopped walnuts too.
2 Serve with more dressing and whole walnuts on top. Sprinkle more cilantro and feta cheese on top.
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