Warm Fennel and Beetroot Vegan Salad
Veggies and herbs that are in season during August would be things like beetroot, fennel, shallots, tomatoes, sweet peppers, courgettes, peas, spinach, chicory, sweetcorn and potatoes.
Based on this list of seasonal goodies, this month I am sharing a warm salad. You can serve this as a main dish, with bread, or alongside grains, lentils, polenta or potatoes.
Serves: 2 people
Prep time: 10 minutes
Cooking time 20 minutes
For the Salad
1 Fennel bulb, sliced (set aside the frond from the top for a garnish))
4 Beetroot (fresh), sliced
1/2 Red Onion, chopped into chunks
2 1/2 cups Baby Spinach or Rocket
2 tbsp of roughly chopped fresh parsley
For the Dressing
1 garlic clove, minced
2 tbsp olive oil
1/2 lemon squeezed juice
1 tbsp tahini
1/2 tsp maple syrup
1/4 cup finely chopped fresh parsley
Salt and pepper to season
Preheat the oven to 180 degrees. Add the sliced fennel, beetroot and chopped onion to a baking tray, drizzle with olive oil and roast for about 20 minutes (until soft and golden)
Whilst the vegetables are roasting, mix all of the dressing ingredients together and set aside.
Add the spinach/ rocket and roughly chopped parsley to a serving dish. Once the roasted vegetables are ready, layer them on top of the leaves. Garnish with the fennel fronds, season with salt and pepper and then drizzle the dressing over the whole salad.
I served this with red and black quinoa.
Why not top your salad with some of your home grown pea shoots from August Edit #5!