Roasted Carrot and Beetroot Salad with Walnut Red Pepper Sauce
This colourful roasted vegetable salad is as beautiful to look at as it is delicious to eat, making it a great option for entertaining. The carrots and beetroot roast in the oven alongside the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedoctorskitchen.com.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- red pepper halved, seeds and stalks removed
- walnuts
- pomegranate molasses
- cumin (ground)
- tahini Swaps: almond butter
- garlic powder
- lemon juiced
- red chilli flakes we used Aleppo chilli
- carrot peeled and cut into 3cm pieces
- beetroot peeled and cut into 1cm thick rounds
- extra virgin olive oil
- water
- chickpeas (can) drained and rinsed
- rocket leaves
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