This warm honey-roasted salad is the perfect wholesome lunch or dinner featuring delicious honey-sesame baked veggies, nutrient-dense kale, protein, and fiber-rich chickpeas, avocado (to keep you feeling full), and probiotic-rich sauerkraut.
The dressing features Flora’s Red Beet Apple Cider Vinegar & Manuka Honey mixed with tahini and lemon juice. Zesty, creamy and sweet. The Red Beet Apple Cider Vinegar is absolutely delicious on its own as a wellness shot. I love to have mine with a glass of water before breakfast, but adding it into dressings is another great way to get your dose! The recipe makes enough dressing to serve four, so you can store the extra in the fridge for another meal.
This is a perfect meal to encourage a healthy gut microbiome. Our bacteria thrives off of different types and parts of plants, hence I have left the skin and roots on the veggies and part of the stems from the carrots & beet (they crisp up deliciously in the oven). This salad is also packed with fiber in the kale (keep stems in the inside!), chickpeas, and avocado. Plus, the manuka honey & sauerkraut add a healthy dose of probiotics.
Just cooking for one? Don’t worry, it tastes incredible for lunch the next day too!
- 4 tbsp Red Beet Apple Cider Vinegar Wellness Tonic
- 2 tbsp lemon juice
- 2 tbsp tahini
- 2 tsp Manuka Honey
- 6 baby dutch carrots, whole
- 2 beetroots, halved
- 1/2 red onion, cut into thick wedges
- 60g kale, roughly chopped, stems attached
- 1 tsp avocado oil
- 1 can chickpeas, drained and rinsed
- Handful of dill, roughly torn
- 1 avocado, halved and finely sliced
- 1/4 cup sauerkraut
- 1/2 tbsp Manuka honey
- 1/2 tbsp avocado oil
- Pinch of salt
- 2 tsp sesame seeds
- Preheat oven to 180 degrees Celcius (350 F) fan-forced.
- Mix together the marinade ingredients in a bowl.
- Place the carrots, beets and onion into a large baking dish. Keep a handful of baby beet greens for serving. Paste over the marinade and place in the oven to bake for 30-40 minutes or until baked through, they should be golden and crispy on the edges.
- Meanwhile, add all dressing ingredients to a small jar, seal with lid and shake vigorously. Set aside.
- Place a pan over high heat. Add the oil and kale. Sauté for 2-3 minutes, tossing occasionally and allowing the kale to crisp in parts. Transfer to plates.
- Place the drained chickpeas into a bowl, add in enough dressing to serve 2, toss together and then spoon the saucy chickpeas over the kale.
- Top with roasted veggies, sliced avocado, a side of sauerkraut and garnish with dill sprigs.