Citrus Miso Roasted Brussels & Beetroot Winter Salad

Jan 12, 2023 | Lunch

Citrus Miso Roasted Brussels & Beetroot Winter Salad

[vc_row equal_height=”yes”][vc_column width=”1/2″][vc_single_image image=”3323″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1673556772080{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]This liver supporting warm salad is a fabulously nourishing addition to the menu for January. Using seasonal ingredients which will help your system detoxify after the festive season. Combing the sweet salty white miso and the tangy red grapefruit makes a moreish umami flavour combination. Full of fibre and protein from the veggies and chickpeas this will keep your blood sugars balanced and satiate you until your next meal.[/vc_column_text][vc_message css=”.vc_custom_1673556831155{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]SERVES: 4

NOTES: Leftovers can be stored in an airtight container in the fridge and enjoyed within 3-4 days.

ALLERGENS: None.[/vc_message][/vc_column][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]

Ingredients

For roasted veg

  • 250g Brussel sprouts
  • 250g raw beetroot
  • 400g tin chickpeas, drained and rinsed
  • 3 cloves garlic – unpeeled

For marinade

  • 2 tbsp sweet white miso
  • 1 tbsp Tamari
  • 1 tbsp olive oil
  • 1 tbsp brown rice syrup

For salad

  • 100g rocket
  • 1grapefruit peeled and segmented – reserve juices
  • 50g chopped hazel nuts

For dressing

  • 1 tbsp sesame oil
  • 1 tbsp Sweet white miso
  • 2 tbsp reserved juices from grapefruit
  • 1 tsp grated ginger
  • ¼ tsp chilli flakes.

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Method

  1. Pre heat the oven to 180⁰C.
  2. Peel and half the burssels and peel and chop beetroot into bite size cubes and set aside.
  3. Mix together marinade ingredients in a bowl and add half to the chopped brussels and beetroot and mix well to coat.
  4. Spread onto large roasting tray in one layer add the unpeeled garlic cloves and roast for 20 mins.
  5. Meanwhile peel and segment the grapefruit.
  6. After 20 mins remover the cooked garlic add the chickpeas and remaining marinade to the brussels and beetroot and continue to roast until cooked al dente approx. 20 mins.
  7. Meanwhile squeeze the roasted garlic from its skin into a small blender.
  8. Add the remaining dressing ingredients and blend to emulsify.
  9. When the vegetables and chickpeas are done mix through half the chopped hazel nuts.
  10. Line a serving bowl with the rocket and add vegetables on top, then drizzle over dressing and sprinkle with remaining hazel nuts.
  11. Serve as a main dish or a side to cooked chicken or fish.

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