Ingredients
- 1kg beetroot
- 3 tablespoons olive oil
- 1⁄2 teaspoon salt flakes
- Cracked pepper
- 2 oranges (reserve half an orange for dressing)
- 180g Persian fetta
- 20g chia seeds
- 60ml water
- 70g pepitas (pumpkin seeds)
- 70g sunflower kernels
- 30g flaked almonds
- 50g quinoa flakes
- 10g sesame seeds
- 5g cumin seeds
- 10g honey
- 1⁄2 teaspoon salt flakes
- Cracked pepper
Savoury granola
- 1⁄2 an orange
- 50ml olive oil
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
Dressing
Recipe serves: 4
Appliance/Function: Fan Plus, Fan Grill and Speed Oven
Preparation time: 1 hour
Cooking time: 2 hours 35 minutes
Method
Savoury granola
Combine the chia seeds and water in a small bowl and set aside for 10 minutes to form a ‘chia egg’.
Combine all other ingredients in a bowl; add in the chia egg and mix well to combine. The mixture should be damp and just sticking together. Press mixture flat onto a baking paper lined glass tray.
Bake on Fan Plus at 85°C on shelf position 1 for 2 hours, or until crispy.
Change function to Fan Grill at 200°C and supervise grilling until granola has a nice golden colour, approximately 3-4 minutes.
Remove from oven to cool. Once cool, break up into pieces and set aside until required.
Beetroot salad
Peel and dice beetroot into 2cm pieces. Toss pieces with the oil, salt and pepper and spread evenly on a baking paper lined glass tray.
Cut an orange in half and add to the tray with the beetroot.
Place baking tray into the Speed Oven on shelf position 1. Set oven to: Auto Roast + 300W + 200°C + 30 minutes.
While beetroot is cooking, segment the other orange, using a sharp knife to remove the peel and pith. Reserve segments for the salad.
Remove beetroot from the oven when the programme has finished.
Dressing
Zest and juice the remaining orange half. Combine with the olive oil, honey and balsamic, stirring well. Take the roasted half orange and remove 3 tablespoons of the orange flesh, breaking it into small pieces as you go. Add to the dressing mixture.
To serve
Arrange roasted beetroot, fresh orange segments and Persian fetta onto a serving platter or bowl. Spoon over the dressing and sprinkle with chunks of the savoury granola. Serve warm or cold.
HINTS AND TIPS
Savoury granola can be stored in an airtight container for up to 4 weeks.
