Spring Harvest Salad
Servings 4
Ingredients
- 8 c mesclun
- 3 beets
- 2 large kumara
- 2 red onion
- 8 cloves garlic
- 1 tbsp olive oil
- ½ tsp sea salt
- 1 bunch asparagus
- 2 oranges
- 2 avocados
Balsamic dressing
- 4 tbsp cold-pressed olive oil
- 2 tbsp balsamic
- ½ tsp coconut nectar or other liquid sweetener
- ¼ tsp sea salt
To top
- 1 tbsp dressing per serve
- 2 tbsp activated or lightly toasted walnuts per serve
Instructions
- Dice the kumura, red onion, and beetroot. Lay on a tray with the garlic cloves and drizzle with olive oil and sea salt. Wrap the beetroot in foil to stop it from drying out.
- Roast the veges on 200°C for 20 minutes. Remove the kumura, onion and garlic and let the beets roast for a futher 10 minutes.
- Meanwhile, steam the asparagus until softened. Cut the oranges and avocados into thin slices.
- Add dressing ingredients to a small bowl and stir with a fork until combined.
- Layer salad, starting with the mesclun. Add the roast vege, asparagus, orange slices and avocado. Drizzle with dressing and top with walnuts.