Mains, Vegan, Vegetarian

Cardamom Roasted Beetroot Salad with Harissa Tahini Sauce

Step 1 of 4

Toss together all of the ingredients for the roasted beets in a large bowl until everything is fully coated.

Ingredients

For the roasted beets

500g beetroot (peeled, chopped into 2cm pieces)
1 x 400g organic chickpeas (drained, rinsed, patted dry)
1 1/2 tbsp olive oil
1 tbsp agave nectar
2 tsp ground cumin
16 Seeds from green cardamom pods (ground in pestle and mortar)
1 1/4 tsp sea salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Zest of lemon

For the sauce

80g light tahini
190ml lukewarm water
1 tbsp rose harissa
2 tsp agave nectar
1 clove garlic (peeled)
1 tsp red wine vinegar
1/4 tsp ground cumin
1/4 - 1/2 tsp sea salt
1/2 - 1 Juice of whole lemon

For the salad

100g pomegranate seeds (roughly 1/2 pomegranate)
60g rocket
30g walnuts (roughly chopped)
20g fresh parsley (roughly chopped)
1/2 tsp za'atar

For the roasted beets

17.5oz beetroot (peeled, chopped into 2cm pieces)
1 x 400g organic chickpeas (drained, rinsed, patted dry)
1 1/2 tbsp olive oil
1 tbsp agave nectar
2 tsp ground cumin
16 Seeds from green cardamom pods (ground in pestle and mortar)
1 1/4 tsp sea salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Zest of lemon

For the sauce

2.8oz light tahini
6.65fl. oz lukewarm water
1 tbsp rose harissa
2 tsp agave nectar
1 clove garlic (peeled)
1 tsp red wine vinegar
1/4 tsp ground cumin
1/4 - 1/2 tsp sea salt
1/2 - 1 Juice of whole lemon

For the salad

3.5oz pomegranate seeds (roughly 1/2 pomegranate)
2.1oz rocket
1.05oz walnuts (roughly chopped)
0.7oz fresh parsley (roughly chopped)
1/2 tsp za'atar

Step 2 of 4

Place the crisper tray into the zone 1 drawer then add the vegetables and insert the drawer back into the unit. Select ROAST, set the temperature to 180°C and the temperature to 25 minutes. Select START/STOP to begin cooking. Shake the drawer every 10 minutes until the cooking time is complete. Remove the drawer and set to one side.

Ingredients

For the roasted beets

500g beetroot (peeled, chopped into 2cm pieces)
1 x 400g organic chickpeas (drained, rinsed, patted dry)
1 1/2 tbsp olive oil
1 tbsp agave nectar
2 tsp ground cumin
16 Seeds from green cardamom pods (ground in pestle and mortar)
1 1/4 tsp sea salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Zest of lemon

For the sauce

80g light tahini
190ml lukewarm water
1 tbsp rose harissa
2 tsp agave nectar
1 clove garlic (peeled)
1 tsp red wine vinegar
1/4 tsp ground cumin
1/4 - 1/2 tsp sea salt
1/2 - 1 Juice of whole lemon

For the salad

100g pomegranate seeds (roughly 1/2 pomegranate)
60g rocket
30g walnuts (roughly chopped)
20g fresh parsley (roughly chopped)
1/2 tsp za'atar

For the roasted beets

17.5oz beetroot (peeled, chopped into 2cm pieces)
1 x 400g organic chickpeas (drained, rinsed, patted dry)
1 1/2 tbsp olive oil
1 tbsp agave nectar
2 tsp ground cumin
16 Seeds from green cardamom pods (ground in pestle and mortar)
1 1/4 tsp sea salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Zest of lemon

For the sauce

2.8oz light tahini
6.65fl. oz lukewarm water
1 tbsp rose harissa
2 tsp agave nectar
1 clove garlic (peeled)
1 tsp red wine vinegar
1/4 tsp ground cumin
1/4 - 1/2 tsp sea salt
1/2 - 1 Juice of whole lemon

For the salad

3.5oz pomegranate seeds (roughly 1/2 pomegranate)
2.1oz rocket
1.05oz walnuts (roughly chopped)
0.7oz fresh parsley (roughly chopped)
1/2 tsp za'atar

Step 3 of 4

Place the ingredients for the sauce into a bullet style blender and blend until smooth. Start with the juice of half a lemon and add more if you feel it needs it. Again if you’d prefer a thinner sauce blend in more water.

Ingredients

For the roasted beets

500g beetroot (peeled, chopped into 2cm pieces)
1 x 400g organic chickpeas (drained, rinsed, patted dry)
1 1/2 tbsp olive oil
1 tbsp agave nectar
2 tsp ground cumin
16 Seeds from green cardamom pods (ground in pestle and mortar)
1 1/4 tsp sea salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Zest of lemon

For the sauce

80g light tahini
190ml lukewarm water
1 tbsp rose harissa
2 tsp agave nectar
1 clove garlic (peeled)
1 tsp red wine vinegar
1/4 tsp ground cumin
1/4 - 1/2 tsp sea salt
1/2 - 1 Juice of whole lemon

For the salad

100g pomegranate seeds (roughly 1/2 pomegranate)
60g rocket
30g walnuts (roughly chopped)
20g fresh parsley (roughly chopped)
1/2 tsp za'atar

For the roasted beets

17.5oz beetroot (peeled, chopped into 2cm pieces)
1 x 400g organic chickpeas (drained, rinsed, patted dry)
1 1/2 tbsp olive oil
1 tbsp agave nectar
2 tsp ground cumin
16 Seeds from green cardamom pods (ground in pestle and mortar)
1 1/4 tsp sea salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Zest of lemon

For the sauce

2.8oz light tahini
6.65fl. oz lukewarm water
1 tbsp rose harissa
2 tsp agave nectar
1 clove garlic (peeled)
1 tsp red wine vinegar
1/4 tsp ground cumin
1/4 - 1/2 tsp sea salt
1/2 - 1 Juice of whole lemon

For the salad

3.5oz pomegranate seeds (roughly 1/2 pomegranate)
2.1oz rocket
1.05oz walnuts (roughly chopped)
0.7oz fresh parsley (roughly chopped)
1/2 tsp za'atar

Step 4 of 4

Toss together the roasted beetroot mixture in a large salad bowl with the remaining salad ingredients then serve immediately with plenty of the sauce drizzled over.

Ingredients

For the roasted beets

500g beetroot (peeled, chopped into 2cm pieces)
1 x 400g organic chickpeas (drained, rinsed, patted dry)
1 1/2 tbsp olive oil
1 tbsp agave nectar
2 tsp ground cumin
16 Seeds from green cardamom pods (ground in pestle and mortar)
1 1/4 tsp sea salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Zest of lemon

For the sauce

80g light tahini
190ml lukewarm water
1 tbsp rose harissa
2 tsp agave nectar
1 clove garlic (peeled)
1 tsp red wine vinegar
1/4 tsp ground cumin
1/4 - 1/2 tsp sea salt
1/2 - 1 Juice of whole lemon

For the salad

100g pomegranate seeds (roughly 1/2 pomegranate)
60g rocket
30g walnuts (roughly chopped)
20g fresh parsley (roughly chopped)
1/2 tsp za'atar

For the roasted beets

17.5oz beetroot (peeled, chopped into 2cm pieces)
1 x 400g organic chickpeas (drained, rinsed, patted dry)
1 1/2 tbsp olive oil
1 tbsp agave nectar
2 tsp ground cumin
16 Seeds from green cardamom pods (ground in pestle and mortar)
1 1/4 tsp sea salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Zest of lemon

For the sauce

2.8oz light tahini
6.65fl. oz lukewarm water
1 tbsp rose harissa
2 tsp agave nectar
1 clove garlic (peeled)
1 tsp red wine vinegar
1/4 tsp ground cumin
1/4 - 1/2 tsp sea salt
1/2 - 1 Juice of whole lemon

For the salad

3.5oz pomegranate seeds (roughly 1/2 pomegranate)
2.1oz rocket
1.05oz walnuts (roughly chopped)
0.7oz fresh parsley (roughly chopped)
1/2 tsp za'atar

Cooking method:

Ninja Foodi Dual Zone Air Fryer AF300