My version
of Recipe from 4 Week Energy Diet (ABC Books 2012)
Ingredients
1 beetroot
2 carrots, scrubbed
1 red capsicum
8 cloves garlic, unpeeled
1 tablespoons pine nuts
2 cups baby spinach leaves and/or rocket
1 spring onion, finely chopped
1 cup cooked chickpeas (or cannellini beans)
1⁄4 cup chopped curly parsley
1 teaspoon finely shredded mint
1 red capsicum
8 cloves garlic, unpeeled
1 tablespoons pine nuts
2 cups baby spinach leaves and/or rocket
1 spring onion, finely chopped
1 cup cooked chickpeas (or cannellini beans)
1⁄4 cup chopped curly parsley
1 teaspoon finely shredded mint
Dressing : 4 tbsps
balsamic vinegar, 1 tbsp virgin olive oil, 1⁄2 tbsp Dijon mustard
Method
• Preheat oven to
180°C
• Line a baking tray with baking paper.
• Cut the leaves from the beetroot, leaving around 2–3cm of stem attached. Wrap the beetroot in baking paper and tie with kitchen string (to prevent the juice leaking out).
• Place the beetroot, carrots and capsicum on the baking tray and roast for 20 minutes. Turn and roast for a further 10 minutes.
• Place the garlic in the oven with the vegetables and roast for 10 minutes, or until the vegetables are tender and the garlic is soft and caramelised. In total, it should take 35–45 minutes.
• Meanwhile, to make the dressing, combine the vinegar, oil and mustard in a glass jar, screw on the lid and shake vigorously. Set aside.
• Transfer the roasted vegetables to a plate and cool slightly.
• Place the pine nuts on the baking tray and lightly toast in the oven for 2–3 minutes.
• Using a knife, peel the beetroot and carrots and remove the outer skin from the capsicum. Chop the vegetables into chunks.
• Place the spinach, spring onion, pine nuts, chickpeas or cannellini beans, parsley and mint in a large bowl and add the chopped vegetables. Pour over the dressing and toss to combine.
• Line a baking tray with baking paper.
• Cut the leaves from the beetroot, leaving around 2–3cm of stem attached. Wrap the beetroot in baking paper and tie with kitchen string (to prevent the juice leaking out).
• Place the beetroot, carrots and capsicum on the baking tray and roast for 20 minutes. Turn and roast for a further 10 minutes.
• Place the garlic in the oven with the vegetables and roast for 10 minutes, or until the vegetables are tender and the garlic is soft and caramelised. In total, it should take 35–45 minutes.
• Meanwhile, to make the dressing, combine the vinegar, oil and mustard in a glass jar, screw on the lid and shake vigorously. Set aside.
• Transfer the roasted vegetables to a plate and cool slightly.
• Place the pine nuts on the baking tray and lightly toast in the oven for 2–3 minutes.
• Using a knife, peel the beetroot and carrots and remove the outer skin from the capsicum. Chop the vegetables into chunks.
• Place the spinach, spring onion, pine nuts, chickpeas or cannellini beans, parsley and mint in a large bowl and add the chopped vegetables. Pour over the dressing and toss to combine.
• Serve immediately.
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