Ingredients
- 5 small to medium-sized golden beetroots - including half of the leaves (the rest can be chopped and frozen for later), roots quartered
- 5 small to medium-sized chioggia - candy cane beetroots, including half of the leaves (the rest can be chopped and frozen for later), roots sliced in thick rounds
- 2 + 1 tbsp olive oil
- ½ tbsp lemon juice
- ½ tsp dried rosemary
- salt & pepper to taste
- 1 ½ tbsp date syrup or maple syrup
- 2 + ½ tbsp balsamic vinegar
- 5 tbsp toasted slivered almonds
- 6 tbsp grated vegan parmesan
- 1 tbsp finely chopped chives
Vegan Lemon Mustard Mayonnaise:
- 5 tbsp vegan mayonnaise
- 1 tbsp lemon juice
- 1 ½ tsp mustard powder
- 1 tsp French wholegrain mustard - optional
- 1 tsp garlic powder
- 1 tsp agave or maple syrup
- salt to taste
Instructions
- Preheat the oven to 200ºC / 390ºF.
- Toss the beetroots with 2 tbsp olive oil, rosemary, salt, and pepper. Place on an oven sheet or pan and roast for 35 minutes or until tender.
- Whisk together date syrup or maple syrup with 2 tbsp balsamic vinegar and pour over the beetroots, gently toss and return to the oven for 10-15 minutes. Check after 10 minutes so they don’t burn.
- Whisk together all ingredients for the mayonnaise in a small bowl and set to the side.
- Finely chop or shred the beet greens and place them in a big bowl.
- Mix one tablespoon of the Lemon Mustard Mayonnaise with 1 tbsp olive oil, ½ tbsp balsamic vinegar, lemon juice, salt & pepper. Pour the mixture over the beet greens and massage with your hands for a minute. Add half of the parmesan and half of the almonds, and toss until well combined.
- Place the roasted beetroots on top of the salad, and drizzle over some of the liquid from the pan.
- Top with the mayonnaise, the remaining vegan parmesan, almonds, chives, and freshly cracked pepper.
Notes
Find more of Seiran’s recipes at @legallyplantbased.
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