Roasted Beet and Artichoke Salad with Lemon-Herb Dressing

Serves 4

Ingredients:

Roasted Beets:

• 4 medium beetroots / about 500g / 1.1lbs
• 1 tablespoon extra virgin olive oil
• Pinch of sea salt

Salad:

• 1 can / 400g / 14oz artichoke hearts, drained and quartered (or frozen artichoke hearts, thawed)
• 1 tablespoon extra virgin olive oil
• 4 large handfuls / about 120g / 4oz arugula / rocket
• 1/3 cup / 35g walnuts, roughly chopped
• 2 tablespoons fresh flat-leaf parsley, roughly chopped
• 1 tablespoon fresh mint leaves, torn (optional)

Lemon-Herb Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice (about one lemon)
• 1 small clove garlic, minced or grated
• 1 teaspoon Dijon mustard
• 1 teaspoon date syrup
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/4 teaspoon sea salt
• Black pepper to taste

Method:

1. Preheat the oven to 200°C / 400°F.
   
2. Scrub the beets but don't peel them. Trim the tops and tails, toss with 1 tablespoon EVOO and a pinch of salt, then wrap each beet individually in foil. Roast for 45 to 60 minutes until a knife slides through easily. Smaller beets will be done sooner.
   
3. While the beets roast, prepare the artichoke hearts. Toss the drained, quartered artichoke hearts with 1 tablespoon EVOO and spread on a lined baking tray. Roast alongside the beets for the last 15 to 20 minutes until they're golden at the edges.
   
4. Let the beets cool in their foil. Once cool enough to handle, the skins should rub off easily with a paper towel. Cut into wedges.
   
5. Make the dressing: whisk together the EVOO, lemon juice, garlic, Dijon mustard, date syrup, thyme, salt, and pepper until emulsified.
   
6. Spread the arugula across a serving platter or divide between plates. Arrange the beet wedges and roasted artichoke hearts on top.
   
7. Scatter with chopped walnuts, parsley, and torn mint if using.
   
8. Drizzle generously with the lemon-herb dressing. Serve immediately.
   
   

Notes:

• If you can't find canned or jarred artichoke hearts, frozen ones work well. Just thaw, pat dry, and roast as directed. Avoid the marinated kind in oil as they'll overpower the dressing.
  
• For a more substantial meal, add a scoop of cooked lentils or some cooked quinoa.
• Based on the USDA data for each ingredient and the quantities in the recipe (divided by 4 servings), here's the nutritional breakdown:

Nutritional Breakdown (approximate, per serving — serves 4):

* Note: Nutritional values are approximate and based on standard ingredient sizes.