Roasted Beetroot Broccoli Salad

5 from 12 votes

This roasted beetroot broccoli salad combines perfectly sweet roasted vegetables with a zingy maple ginger dressing for a flavourful side salad. Serves 2-3 as a side.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Lunch, Salad, Side Dish

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 428kcal

Author: Claire

Equipment

Skillet
Sharp knife

Ingredients

3 cups broccoli florets diced into small florets
4 small beetroot tops and tails removed, diced
1 tablespoon almond slivers
1 tablespoon pumpkin seeds
1 tablespoon olive oil
pinch salt
pinch black pepper optional

For the maple ginger dressing

3 tablespoon extra virgin olive oil
1 teaspoon apple cider vinegar
1 teaspoon maple syrup
1 cm ginger peeled and grated
1 garlic clove minced or finely diced
pinch salt
pinch black pepper optional

Instructions

Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
Remove the tops and tails from the beetroot with a sharp knife, then cut in half, and dice the half into 2-3 wedges. Place on the baking tray, drizzle with olive oil and sprinkle on salt and black pepper. Roast in the oven for 15 minutes.
Dice the broccoli into small florets. Once the beetroot has had 15 minutes in the oven, remove the tray and add the broccoli. Drizzle with olive oil. Roast for a further 20-25 minutes until the beetroot is fork tender.
Make the dressing by combining the ingredients and stirring well.
Dry toast the almonds and pumpkin seeds in a skillet on a low heat for 2-3 minutes. Set aside.
Once the vegetables have cooled, combine with with the dressing. Spoon onto your serving plate and sprinkle over the almonds and pumpkin seeds.

Notes

It isn't necessary to remove the skins of the beetroot.
Keep an eye on the beetroot and broccoli in the last five minutes of cook time. You want the broccoli to be very lightly browning, but definitely not burnt!
If the beetroot requires more time, remove the roasted broccoli and continue to cook the beetroot. This should only be needed if the beetroot has been cut into larger pieces.
To dry toast the nuts and seeds, add to a skillet without any oil. Toast on a low-medium heat for a few minutes.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

black pepper, which scores 2.
apple cider vinegar, which scores 2.
rocket / arugula isn't on the SIGHI list. Lamb's lettuce is an alternative.
beetroot scores 0, but note that it is high in oxalates for those sensitive.
almonds, which score 1.
ginger, which scores 1.
garlic, which scores 1.

Nutrition