Roast Beetroot & Carrot Salad with Creamy Hemp Orange Dressing

Serves 4

Time 30 minutes

Ingredients

3 medium beetroots, peeled and cut into wedges

3 large carrots, peeled and cut into thick sticks

2 tbsp extra virgin olive oil, plus extra for massaging the mixed greens

1 tsp ground cumin

Salt and black pepper, to taste

2 cups mixed greens (baby spinach, arugula, or kale)

½ cup crumbled feta cheese (optional)

¼ cup roasted pumpkin seeds (pepitas)

1 orange, peeled and segmented

Creamy Hemp Orange Dressing

¼ cup hemp seeds

Juice of 1 orange

½ orange, zested 

1 tbsp apple cider vinegar

1 tbsp maple syrup (or honey)

1-2 tbsp hemp oil

1 clove garlic, minced

Salt and black pepper, to taste

Water as needed, for thinning

Method

Preheat your oven to 200°C.

Place the beetroot and carrot pieces on a baking sheet. Drizzle with extra virgin olive oil, sprinkle with cumin, salt, and black pepper, and toss to coat. Roast for 20-25 minutes, or until the vegetables are tender and caramelised. Allow them to cool slightly before assembling the salad.

Meanwhile, prepare the dressing. In a blender or food processor, combine the hemp seeds, hemp oil, orange zest and juice, apple cider vinegar, maple syrup or honey and minced garlic. Blend until smooth and creamy. Season with salt and black pepper. Add a bit of water, 1 tablespoon at a time, to achieve your desired dressing consistency.

Massage the mixed greens with extra olive oil for 1-2 minutes. Set aside.

To assemble, layer the massaged mixed greens on a serving plate. Arrange the roasted beetroot and carrot pieces on top, followed by the hemp orange dressing. Sprinkle with crumbled feta cheese (if using) and roasted pumpkin seeds for a crunchy finish. Serve immediately.