Roast beetroot and pumpkin seed salad recipe | WW TASTE
Enjoy a vibrant salad featuring roasted beetroot wedges tossed with toasted ingredients, all dressed in a subtly sweet and sour agave syrup and vinegar dressing.
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 taste.co.za.
Ingredients
- 10 beetroot
- 2⁄3 cup organic maple syrup or agave syrup
- 6 T sherry or apple cider vinegar
- 3 cloves garlic, crushed
- 6 T extra virgin olive oil
- 120 g pumpkin seeds, toasted
- ½ cup parsley, chopped
- 250 g cooked green beans
- 100 g baby spinach
- Sea salt and freshly ground black pepper, to taste
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