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.
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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