LIFESTYLE NEWS - This delicious recipe is sure to whet your vegetarian appetite.
- 1 head garlic
- 5 tbsp olive oil, divided
- 1 bunch carrots, scrubbed and peeled
- 1 bunch beets, scrubbed and trimmed
- 1 bunch spinach
- 1 tbsp lemon juice
- ¼ cup raw pumpkin seeds
- Sea salt and black pepper to taste
- Preheat the oven to 180°C.
- Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small ovenproof dish. Bake for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools.
- Turn the oven up to 220°C.
- While the garlic roasts, bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes. Remove them with a slotted spoon and run under cold water. At this point, the skins should easily peel off the beets by using your finger. Use a peeler if needed for tougher skins.
- Halve the carrots and quarter the beets. Arrange them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through.
- Arrange the spinach on another baking sheet. Drizzle with ½ tablespoon oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned.
- Next, make the dressing. Squeeze the roasted garlic out of its papery skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Whisk in the remaining 3 tablespoons olive oil and combine until smooth.
- Lastly, toast the pumpkin seeds in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle with salt.
- To serve, toss the carrots and beets with the garlic dressing. On a large platter, layer roasted spinach on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pumpkin seeds, black pepper and more salt if desired.
Recipe supplied by Elizabeth Stark of Brooklyn Supper