Everything Vegan Salad

Everything Vegan Salad

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PREP TIME

20 mins

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COOK TIME

30 mins

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SERVES

4 People

Ingredients

For the salad

  • Mixed local greens, cut as preferred
  • Watermelon radish, shredded
  • Candy cane beetroot, thinly sliced
  • Jamuni radish, thinly sliced
  • Turnips, sliced
  • Zucchini, spiralised (zoodles)
  • Pomegranate seeds

For roasting

  • Baby heirloom beets
  • Turnips

For the peanut dipping sauce / dressing

  • 2 tbsp creamy peanut butter or tahini
  • 2 tbsp lemon juice
  • 2 tbsp tamari or gluten-free soy sauce
  • 1 tbsp hot sauce (to taste)
  • ½ cup filtered water
  • Optional: sweetener, to taste
Method

1  Roast the vegetables

Air-fry baby beets and turnips at 180°C for 30 minutes until tender and lightly caramelised.

2  Make the peanut sauce

Whisk peanut butter (or tahini), lemon juice, tamari, hot sauce, and water until smooth and pourable. Adjust sweetness if needed.

3  Glaze the roasted vegetables

While still warm, toss the roasted beets and turnips in a portion of the peanut sauce to coat evenly.

4  Toss the salad

In a large bowl, combine mixed greens, radishes, candy cane beetroot, zucchini noodles, turnips, and pomegranate. Toss with the remaining peanut sauce.

5  Assemble & serve

Top the salad with the glazed roasted vegetables and serve immediately.
Buy the ingredients to start making your own
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Candycane Beetroot Candycane Beetroot
Candycane Beetroot
Sweet, earthy candy cane beetroot with striking rings, perfect for salads, roasting or pickling.
Rs.89
Pomegranate Pomegranate
Pomegranate
Fresh, soft bursts. Stir into oats or pair with dark chocolate
Rs.225
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