Cumin roasted beets and grilled pepper salsa

Name: Cumin roasted beets and grilled pepper salsa
Yield: 4-6
Ingredients: 4 medium beetroots, cut into wedges; Drizzle oil; 1 tsp ground cumin; Pinch sea salt; 3 red capsicums, deseeded and sliced; 200g cherry tomatoes; 3 cloves garlic, crushed and roughly chopped; Drizzle oil; Pinch sea salt, black pepper; ¼ preserved lemon, finely chopped, flesh included; Handful fresh herbs, roughly chopped; ½ cup walnuts, toasted and roughly chopped; 2 heaped Tbsp coconut yoghurt; To serve fresh rocket

for 4-6 people

Salad: 70 delicious recipes for every occasion by the Two Raw Sisters.

Two Raw Sisters

Authors, cooks, and advocates of a plant-based lifestyle.

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Two Raw Sisters' new cookbook, Salad: 70 delicious recipes for every occasion, is a triumph of fresh yet full-flavoured nutritious goodness. Here we share some of their vibrant fare.

"This beet and grilled pepper salad is a great one to have up your sleeve for a quick weeknight meal or when you have unexpected guests come over. Using simple, familiar ingredients, this salad is taken to the next level thanks to punchy preserved lemons. We always have a jar of them in the fridge."

Ingredients

4	medium beetroots, cut into wedges
Drizzle	oil
1 tsp	ground cumin
Pinch	sea salt

Grilled pepper salsa

3	red capsicums, deseeded and sliced
200g	cherry tomatoes
3 cloves	garlic, crushed and roughly chopped
Drizzle	oil
Pinch	sea salt, black pepper
¼	preserved lemon, finely chopped, flesh included
Handful	fresh herbs, roughly chopped
½ cup	walnuts, toasted and roughly chopped
2 heaped Tbsp	coconut yoghurt
To serve	fresh rocket

Directions

Preheat the oven to 200°C (400°F).
Place the beetroot wedges on a baking tray, drizzle with oil and sprinkle with cumin and sea salt. Toss together.
To make the grilled pepper salsa: Place the capsicums, cherry tomatoes and garlic on another baking tray. Drizzle with oil and sprinkle with sea salt and pepper. Toss to combine.
Place both baking trays in the oven, with the capsicums and tomatoes on top. Cook the capsicums and tomatoes for 10 minutes, then remove from the oven. Continue cooking the beetroot for another 15 minutes. Remove from the oven and allow to cool.
Add the preserved lemon, herbs, walnuts and beetroot to the tray with the cooked capsicums and tomatoes. Toss gently to combine. Add the coconut yoghurt and toss again gently.
To serve, place a couple of good handfuls of rocket on the bottom of a dish and top with the beetroot mix. Leftovers will keep in an airtight container in the fridge for up to 2 days.

Edited extract from Salad: 70 delicious recipes for every occasion by the Two Raw Sisters. Out 28 September. RRP$45. Published by Allen & Unwin NZ.