Mains, Vegan, Vegetarian

Cardamom Roasted Beetroot Salad with Harissa Tahini Sauce

Cooking method:

Ninja Foodi Dual Zone Air Fryer AF300
  • Prep Time: 10 mins
  • Total time: 35 mins
  • Skill Easy
  • Serves 4 people

Cardamom Roasted Beetroot Salad with Harissa Tahini Sauce

Utensils required


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

Cooking mode

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  • Step 1

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

  • Step 2

    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.

  • Step 3

    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.

  • Step 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.