Roast Beetroot and Cashew Salad

-Serves 2-3
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The perfect combination of flavors and textures, this superfood salad of sweet roast beetroot, juicy carrots, toasted cashews, and creamy feta is SO good, it will leave you craving for more. The combination of tangy balsamic vinegar and sweet Turkish pomegranate molasses takes this already delicious combination of sweet and salty to a whole new level. Enjoy the recipe!

Ingredients 

1 large beetroot 
2 large carrots, peeled and thinly julienned 
1 pack (100g) baby spinach leaves
1/2 cup cashews 
1/4 cup sunflower and pumpkin seeds 
1/4 cup raisins 
1/3 cup crumbled feta, for garnish
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For dressing:
2 tablespoons balsamic vinegar 
2 tablespoons pomegranate molasses (available at Mustafa) 
2 tablespoons Papa's Grove EV olive oil 
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper 
1/4 teaspoon sea salt 
1 tablespoon organic honey, optional - add only if your beetroot isn’t sweet enough

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Recipe

1. Preheat your over to 200˚C. Cover beetroot in tin foil and roast for about 60-90 minutes until cooked through. Set aside to cool, then refrigerate. 
2. Place cashews, pumpkin seeds and sunflower seeds on a baking tray and toast for 10 minutes at 150˚C. Set aside. 
3. Peel carrots, then using a zig-zag peeler peel carrots into long, noodle-like strips.
4. Peel chilled beetroot, then slice into thin discs, place the discs flat on your chopping board and cut further into match sticks.
5. Place julienned carrots, beetroot, baby spinach and raisins in a salad bowl.
6. Whisk together all the ingredients for dressing. Pour dressing over salad and toss, garnish with toasted nuts and seeds along with crumbled feta. Serve immediately.

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