Name: Grilled beetroot pepper and asparagus salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 baby beetroots; 1 red or yellow bell pepper; 1/2 garlic bulb; 1 bunch of asparagus, woody ends removed; 1 handful nuts (pine or walnuts ); 2 large handfuls of wild rocket leaves; For the dressing:; 2 Tbsp olive oil; 3 Tbsp balsamic vinegar; 1 tsp honey or agave syrup

Grilled beetroot pepper and asparagus salad

16 Jun 2021

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

This grilled beetroot, pepper and asparagus salad is best made from precooked vegetables, which you can do n the oven or on the barbecue. Then the salad only takes a few minutes to put together - perfect for a quick & easy vegan lunch. For a vegetarian version add some crumbled feta.

Ingredients

4 baby beetroots
1 red or yellow bell pepper
1/2 garlic bulb
1 bunch of asparagus, woody ends removed
1 handful nuts (pine or walnuts )
2 large handfuls of wild rocket leaves
For the dressing:
2 Tbsp olive oil
3 Tbsp balsamic vinegar
1 tsp honey or agave syrup

Instructions

Grill or barbecue the pepper, beetroot and garlic, then let them cool. This can be done well ahead. Chill them until needed.
When you’re ready to serve the salad, remove the skins of the pepper and beetroot. Cut the beets into wedges, the pepper into thin slices.
Scatter the rocket leaves onto two plates.
Arrange the beet and pepper pieces on top.
Meanwhile, heat a griddle pan. Spray the asparagus with oil, then grill them until lightly charred.
Pop the flesh of 4 grilled garlic cloves out of their skin into a small bowl. Add the oil and balsamic vinegar, season with salt. Add some honey or agave syrup to your liking. Whisk for a few seconds.
Arrange the asparagus on top of the salad, then pour over the dressing and serve immediately.