For something light and tasty, but also sweet and warm, give this Sweet Roast Salad a try…
For 2 people you’ll need –
- 1 cos lettuce
- 4-6 carrots
- 4-6 raw beets
- 4-6 cloves of garlic
- 1/3 cup of mixed seeds and nuts
- Balsamic vinegar
- Olive oil
- Honey &
- Salt and pepper
First up – Pre-heat your oven while you chop your carrot and beets into chunks and lather them in a mixture of olive oil, balsamic vinegar and salt & pepper. When oven is heated begin roasting. Keep them in the oven long enough to infuse them with that oven roasted taste, but don’t let them get too soft – you want your salad to have some crunch!
While your veges roast, rinse and chop up your lettuce. Let it sit long enough to drain off all excess water.
Then prepare your dressing using olive oil, balsamic vinegar, cinnamon and honey. Pour some olive oil into a jar, add a splash of balsamic vinegar, a sprinkle of cinnamon and a squirt of honey. Stir well (making sure the honey mixes in properly) and then taste. Add balsamic, cinnamon and honey as desired (and according to your own taste).
Prepare garlic and seeds for roasting. Peel the skin off your garlic and cut into halves or quarters (depending on their size).
Take 1/3 cup of mixed seeds and nuts add a table spoon of honey and a table spoon of olive oil. Stir well to ensure that the honey and oil spread evenly over all the seeds. Create a flat spread of seeds on a baking tray and place in the oven. Add garlic to oven and cook both for 5 mins (or until lightly browned).
At this point you can remove your carrots and beets if they are cooked. Don’t worry about having your ingredients ready at the same time as they will need to cool once removed from the oven anyway.
Serve once everything has cooled down…
Create a bed of lettuce in a deep bowl. Throw your carrots, beets and garlic in and mix through. Drizzle cinnamon dressing over your salad and top off with a generous sprinkle of nuts and seeds.