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Honey roast carrots, beet, black rice salad with creamy tahini dressing

For the love of colourful salads, eating the rainbow and root vegetables! A seriously delicious combination enjoyed warm or cold and chockers with flavour the next day too for lunch (if there are leftovers of course…).

 

HONEY ROAST CARROTS, BEET, BLACK RICE SALAD + CREAMY TAHINI DRESSING

Serves 4 as a side

Gluten free : Dairy Free (optional) : Vegetarian / Vegan (Optional)

1 bunch (about 6) baby beetroot, leaves and stalks trimmed

2 bunches baby / Dutch carrots, trimmed and peeled

1 1/2 tablespoons honey or maple for vegan option

1 tablespoon extra virgin olive oil

1/2 cup black or brown rice

2-3 tablespoons finely chopped spanish onion

1/4 cup finely chopped coriander

1/4 cup finely chopped parsley

3 teaspoons za’tar spice

1/3 cup currants

1/2 cup chopped almonds

Dressing:

1/2 cup natural / greek (unsweetened) yoghurt or coconut yoghurt for vegan option

2 teaspoons unhulled tahini

1-2 teaspoons extra virgin olive oil

sea salt and black pepper

 

Heat oven to 180C. Wrap beetroot in a foil parcel, place on tray and bake for 1 hour. At about the 30 minutes mark, place carrots on a lined tray, drizzle with honey and oil, season and toss to coat. Bake in oven with the beetroot for the final 30 minutes. Whilst vegetables are cooking cook the rice, if using black rice allow extra time as it takes a long time to cook. Once cooked, fluff with a spoon and set aside. When beetroot and carrots are cooked, unwrap the beetroot parcel, then peel the skin away from the beetroot flesh with your hands. Slice beetroot into about sixths – eighths ready to serve in the salad. Whisk together ingredients for dressing and set aside. When ready to serve, add chopped herbs, onion, zatar spice mix and currants to rice, season and toss. Spread some of the dressing over the base of the serving plate, top with half the rice mix, followed by half the carrots and beetroot, sprinkle with half the almonds and repeat. Season with black pepper and serve with your choice of protein.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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