Beetroot Salad with Granola

Prepare this delicious beetroot salad with granola. It is a perfect salad to accompany meat or chicken dishes. It has a great combination of toasted granola with curry that pairs perfectly with the roasted beets. It will become one of your favorite salads. Be sure to try it.
Ingredients
4
Servings
  • 2 cups Kellogg’S® granola ancestral grains; sunflower seeds, amaranth and raisins
  • 1 teaspoon cayenne
  • 1/2 teaspoons curry
  • 1 teaspoon butter
  • 1/2 cups new potatoes, washed and disinfected
  • 1/4 cups red onion
  • 1 onion
  • 3 beets, washing
  • 2 tablespoons olive oil
  • 1/2 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 cup arugula
  • 1 bunch fresh cilantro, washed and disinfected
  • 1 tablespoon fresh ginger
  • 1/2 cups peas
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon honey
Preparation
15 mins
20 mins
Low
  • Preheat the oven to 200°C.
  • Toast the Kellogg’s® Ancient Grains granola; sunflower seeds, amaranth, and raisins for 2 minutes, stirring constantly to prevent burning. Remove from heat and add the cayenne, curry, melted butter, and set aside.
  • Peel the beetroot and carrot, cut them into quarters along with the red onion. Cut the baby potato in half and place it on a greased baking tray with cooking spray.
  • Place the onion, beetroot, and carrot on the baking tray. Add a little salt and olive oil on top of the vegetables and bake at 200°C for 30-40 minutes.
  • For the dressing: Place all the ingredients in the blender, blend until you have a smooth mixture, and set aside.
  • Remove the baking tray from the oven and let it cool for 10 minutes. In a bowl, mix the arugula with the roasted vegetables and add the Ancient Grains mixture; sunflower seeds, amaranth, and raisins.
  • Serve with the dressing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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