Roasted Beetroot, Carrot & Citrus Salad

This inspired salad recipe from The Hemp Farm chef is a work of art. The different textures and flavours from the combination of roasted vegetables, fresh citrus segments, bread crisps and hemp hearts along with the goat’s cheese cream is amazing!

Roasted Beetroot, Carrot & Citrus Salad

Serves: 4 starters or 2 mains | Cook Time: 40mins

Ingredients:

2 Baby beetroot (mixed varieties)

 2 Baby carrots (mixed varieties)

 1 Garlic bulb

 200g Goat cheese

 ½ cup Hemp Hearts

 4 Fresh thyme sprigs

 2 tbsp Apple cider vinegar

 ¼ cup Water

 150ml Hemp seed oil

 1 Orange – segmented

 1 Grapefruit – segmented

 1 Baguette or ciabatta – frozen for crisps

 Micro greens for garnish

Directions:

Pre heat oven to 180’c. On a roasting tray lined with baking paper place beets, carrots and garlic (cut the top off the garlic before roasting), drizzle with a little hemp seed oil to coat, season with flaky sea salt and pepper.

Cover with another piece of baking paper then foil and crimp the foil to the tray so it steam roasts for around 25-30min. Remove from oven and remove foil, allow to cool on the side of the bench.

Poke with a fork to test that they are cooked through, if they slide off the fork they are done.

After cooling you can peel or remove the skin (use gloves so you don’t stain your fingers), you can also use a small knife to scrape away the skin and lightly rinse in a bowl of cool water, squeeze out roasted garlic.

Then slice carrots & beets length ways. Set aside in the fridge to cool.

Remove your frozen bread from the freezer and using a bread knife slice thinly 12-15 slices for the bread crisps, around 5mm thick.

Lay out on a baking tray lined with baking paper and drizzle a little hemp seed oil over them and season with salt & pepper. Fan bake on 150’c for around 5-6 min on the middle shelf of your oven, watch it because they will cook quickly – don’t burn them!

Hemp heart & goat cheese cream:

Add to a blender or bullet: