• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
https://theflexitarian.co.uk
  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • RECIPES BY DIET
    • Seasonal Food
  • Less Meat, More Plants
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
      • I Am A Flexitarian
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
      • Recipe Collections
      • Cookbook Reviews
      • Product Reviews
      • My Favourite Cookbooks
      • Cooking Classes
  • Lifestyle
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Festivals & Markets
    • Grow Your Own
    • Great Reads
    • Gift Guides
    • Product Reviews
    • Veggie News
  • About Me
    • CONTACT ME
    • WORK WITH ME
    • In the News
    • Privacy Policy
https://theflexitarian.co.uk

https://theflexitarian.co.uk

The Flexitarian Diet - A Flexible Vegetarian Diet

  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • RECIPES BY DIET
    • Seasonal Food
  • Less Meat, More Plants
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
      • I Am A Flexitarian
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
      • Recipe Collections
      • Cookbook Reviews
      • Product Reviews
      • My Favourite Cookbooks
      • Cooking Classes
  • Lifestyle
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Festivals & Markets
    • Grow Your Own
    • Great Reads
    • Gift Guides
    • Product Reviews
    • Veggie News
  • About Me
    • CONTACT ME
    • WORK WITH ME
    • In the News
    • Privacy Policy

Beetroot & Cauliflower Kale Salad with Pesto Dressing [vegan] [gluten free]

February 2, 2018 · theflexitarian Leave a Comment

Jump to Recipe Print Recipe

This Beetroot & Cauliflower Kale Salad with Pesto Dressing is bursting with wonderful flavours.

Beetroot & Cauliflower Kale Salad with Pesto Dressing [vegan] [gluten free] by The Flexitarian

Bursting with wonderful flavours, this Beetroot & Cauliflower Kale Salad with Pesto Dressing is the perfect antidote to the grey weather. The seasonal Winter vegetables are tossed in a delicious pesto dressing made with SACLA’ Free From Basil Pesto and topped with crunchy almonds, juicy pomegranate and sweet raisins. So good!

It was only when we lived in Holland that I realised that there was more to pesto than pasta. Our local restaurant in The Hague served it with chicken and omelette. What a revelation! So I started experimenting by adding it to fish, meat, eggs and vegetables.

Since having kids, pesto has become even more of a staple food for us. They love it and so do their friends. It is perfect for playdates or busy weekdays when I need to prepare food in a hurry.

Pesto is so versatile you can add it to pretty much anything from bread, pastry, pizza, sandwiches, pasta, rice, savoury muffins, quiches, beans and pulses. It seems you cannot go wrong. One of my favourites is to toss it as a salad dressing with mushrooms, potatoes, courgettes, aubergines etc..

If you are vegetarian or vegan, classic pesto is unfortunately off-limits as it contains (non-vegetarian) cheese and eggs. Fortunately SACLA’ has released two Free From vegan pestos: No 9 Basil Pesto and No 10 Tomato Pesto. They are also gluten-free and wheat-free.

SACLA’ has replaced the cheese with tofu so this pesto has the texture and taste of regular pesto.

SACLA' Free From Pesto

SACLA’ Free From Basil Pesto is very similar in texture to classic pesto. It does taste slightly different as it is not as sharp or cheesy. Once mixed in with other foods you can notice less of a difference though. At 1.2g per 100g, SACLA’ Free From Basil Pesto also has half the amount of salt as the regular SACLA’ Basil Pesto.

SACLA Free From no10 Pesto

SACLA’ Free From Tomato Pesto has also a milder taste than than SACLA’ Sun-Dried Tomato Pesto. While it is not quite as sharp, as with SACLA’ Free From Basil Pesto, you hardly notice the difference when you add it to food. The salt content is similar to Free From Basil Pesto.

They are many ways to enjoy these two vegan pestos with your favourite plant-based food. Let your imagination guide you and add them to stuffed vegetables, vegan burgers, vegan cheese sandwiches, tofu scramble etc.. or simply as a salad dressing like in the recipe below.

SACLA’ Free From Basil Pesto and SACLA’ Free From Tomato Pesto are available from the Free From aisle at most supermarkets or visit www.sacla-shop.co.uk

This recipe was commissioned by SACLA’

Beetroot & Cauliflower Kale Salad with Pesto Dressing [vegan] [gluten free] by The Flexitarian

Beetroot & Cauliflower Kale Salad with Pesto Dressing [vegan] [gluten free]

This Beetroot & Cauliflower Kale Salad with Pesto Dressing is bursting with wonderful flavours.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Salads
Cuisine English, Italian
Servings 3 people
Calories 372 kcal

Equipment

  • 2 oven trays
  • mixing bowl

Ingredients
 
 

  • 300 g cauliflower florets
  • 300 g beetroot
  • 2 handfuls of shredded kale – hard stalks removed
  • 400 g drained chickpeas
  • 2 Tbsp SACLA’ Free From Basil Pesto
  • Juice 1 1/2 to 2 lemons
  • 1 garlic clove
  • 1/4 pomegranate
  • 1/4 red onion
  • 1 handful raisins
  • 1 generous handful almonds
  • olive oil

Instructions
 

  • Preheat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
  • Line two oven trays with baking paper.
  • Peel beetroots and cut in 1/2cm [0.2 inches] half moon slices. Cut cauliflower florets into medium size chunks.
  • Place beetroot on one oven tray. Place the cauliflower florest on the other. Drizzle both with olive oil.
  • Roast the beetroot for 10 mins in the oven. Add the cauliflower and roast all together for another 20-25 mins. Cooking time will vary in function of how big your vegetables are cut, so make sure you check on them.
  • In the meantime, prepare dressing by mixing together pesto, crushed garlic clove and lemon juice.
  • Slice onion into small squares. Remove seeds from pomegranate and set everything aside.
  • When the vegetables are cooked, place them in a salad bowl. Add kale, chcikpeas and toss everything in pesto dressing.
  • Top with red onion, pomegranate seeds, raisins and almonds. Toss again and serve straight away.

Nutrition

Serving: 250gSodium: 228mgCalcium: 184mgVitamin C: 104mgVitamin A: 4070IUSugar: 19gFiber: 16gPotassium: 1275mgCholesterol: 1mgCalories: 372kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 2gSaturated Fat: 1gFat: 8gProtein: 18gCarbohydrates: 61gIron: 6mg
Keyword beetroot, Cauliflower, kale, pesto, salad
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Print Friendly, PDF & Email

Recipe

Previous Post: « Toby Carvery – “The Home of The Roast now has a vegetarian and vegan menu”
Next Post: The Hot List: 5 Perfect Valentines Gifts »

NEVER MISS A POST

Lorem ipsum dolor sit amet, consectetuer.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello, I am Annabelle!

Welcome to The Flexitarian.
I am passionate about food and the environment.
I hope my vegan and vegetarian recipes and eco tips will inspire you to embrace "more of" a plant-based diet and green lifestyle.
More About Me …

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

NEVER MISS A POST

Subscribe today to receive weekly new recipes, eco tips, competitions and so much more ... straight to your inbox!


LATEST RECIPES

Asparagus & Avocado Toast | The Flexitarian

Asparagus & Avocado Miso Toast [vegan]

Cherry & Chocolate Muffins [vegan] | The Flexitarian

Chocolate & Cherry Muffins [vegan]

Vegan Asparagus Mimosa | The Flexitarian

Vegan Asparagus Mimosa

Carrot Cake Pancakes [vegan] | The Flexitar

Carrot Cake Pancakes [vegan]

Quorn Buffalo Wing Tortilla Bowl Salad © Annabelle Randles | The Flexitarian

Quorn Buffalo Wing Tortilla Salad Bowls

Vegan Leek & Potato Soup | The Flexitarian

Vegan Leek & Potato Soup

See More Recipes


OUR ECO BOUTIQUE


Follow Me on Instagram

Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
theflexitarianuk
theflexitarianuk
•
Follow
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩 He even signed my faded copy of "The Art of Fermentation " 😊 Check out his latest book "Sandor Katz's Fermentation Journeys" #fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough #fermentedvegetables
2 days ago
View on Instagram |
1/6
Vegan and gluten-free, this flavoursome courgette dip is made with courgettes, tahini, mint and parsley. Delicious with raw vegetables and pitta bread but also perfect in wraps, this dip makes a nice addition to a mezze platter.

Many Middle-Eastern courgette dips use yoghurt but this vegan version is completely dairy-free. Do not hesitate to play around with the amount of mint and parsley to suit your own taste.

Grab the recipe on the blog. Link in my bio.

#flexitarian #veggierecipes #vegan #plantbased #recipes #instagood #instafood #veganrecipes #vegano #instavegan #plantbasedfood #veganfood #veggie #vegansofig #recipes #glutenfree
theflexitarianuk
theflexitarianuk
•
Follow
Vegan and gluten-free, this flavoursome courgette dip is made with courgettes, tahini, mint and parsley. Delicious with raw vegetables and pitta bread but also perfect in wraps, this dip makes a nice addition to a mezze platter. Many Middle-Eastern courgette dips use yoghurt but this vegan version is completely dairy-free. Do not hesitate to play around with the amount of mint and parsley to suit your own taste. Grab the recipe on the blog. Link in my bio. #flexitarian #veggierecipes #vegan #plantbased #recipes #instagood #instafood #veganrecipes #vegano #instavegan #plantbasedfood #veganfood #veggie #vegansofig #recipes #glutenfree
2 days ago
View on Instagram |
2/6
These roasted tomato tartlets are the perfect summer treat  So easy to make and absolutely delicious.  I’ve used @nurishh.uk new Plant-Based Garlic & Herbs Spread. It tastes amazing and adds just the right amount of creaminess to this recipe. |AD|

Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck!

Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply)

It's a really exciting way to try Nurishh for yourself, whether you’re vegetarian, vegan, flexitarian or simply go with the flow. Here is the recipe

INGREDIENTS
320g puff pastry sheet
Dairy-free alternative to milk
400g cherry tomatoes, halved 
Olive oil
Salt & pepper
2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread
Basil
Balsamic glaze

METHOD
- Preheat the oven to 200C.
- Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk.
- With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork.
Place tomatoes on an oven tray, drizzle some olive oil and season.
- Bake tomatoes for 20-25 mins and tartlets for 25 mins.
- Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold.

#nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
These roasted tomato tartlets are the perfect summer treat  So easy to make and absolutely delicious.  I’ve used @nurishh.uk new Plant-Based Garlic & Herbs Spread. It tastes amazing and adds just the right amount of creaminess to this recipe. |AD|

Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck!

Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply)

It's a really exciting way to try Nurishh for yourself, whether you’re vegetarian, vegan, flexitarian or simply go with the flow. Here is the recipe

INGREDIENTS
320g puff pastry sheet
Dairy-free alternative to milk
400g cherry tomatoes, halved 
Olive oil
Salt & pepper
2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread
Basil
Balsamic glaze

METHOD
- Preheat the oven to 200C.
- Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk.
- With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork.
Place tomatoes on an oven tray, drizzle some olive oil and season.
- Bake tomatoes for 20-25 mins and tartlets for 25 mins.
- Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold.

#nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
theflexitarianuk
theflexitarianuk
•
Follow
These roasted tomato tartlets are the perfect summer treat So easy to make and absolutely delicious. I’ve used @nurishh.uk new Plant-Based Garlic & Herbs Spread. It tastes amazing and adds just the right amount of creaminess to this recipe. |AD| Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck! Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply) It's a really exciting way to try Nurishh for yourself, whether you’re vegetarian, vegan, flexitarian or simply go with the flow. Here is the recipe INGREDIENTS 320g puff pastry sheet Dairy-free alternative to milk 400g cherry tomatoes, halved Olive oil Salt & pepper 2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread Basil Balsamic glaze METHOD - Preheat the oven to 200C. - Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk. - With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork. Place tomatoes on an oven tray, drizzle some olive oil and season. - Bake tomatoes for 20-25 mins and tartlets for 25 mins. - Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold. #nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
3 days ago
View on Instagram |
3/6
It's #MeatFreeMonday 😊🙌
These vegan courgette and corn fritters are lightly spiced with cumin, fresh coriander, lemon juice and mild chilli powder. I like to serve them with some dairy-free yoghurt and sweet chilli sauce drizzled all over, as well as some finely chopped spring onion.

These courgette and corn fritters contain no eggs, dairy or gluten. They are made with gram flour (also known as chickpea flour) which you can find in most supermarkets or ethnic stores. Gram flour is naturally gluten-free and high in plant-based protein.

I have tried this recipe with plain flour, plain flour + eggs and gram flour. I prefer the texture with gram flour but if you do not have any, plain flour works as well.

You can find the recipe on the blog. Link in my bio.

#vegan #plantbased #veganfood #flexitarian #meatfree #veggie #vegansofig #veganrecipes #recipes #instagood #instafood #instavegan #meatlessmonday
theflexitarianuk
theflexitarianuk
•
Follow
It's #MeatFreeMonday 😊🙌 These vegan courgette and corn fritters are lightly spiced with cumin, fresh coriander, lemon juice and mild chilli powder. I like to serve them with some dairy-free yoghurt and sweet chilli sauce drizzled all over, as well as some finely chopped spring onion. These courgette and corn fritters contain no eggs, dairy or gluten. They are made with gram flour (also known as chickpea flour) which you can find in most supermarkets or ethnic stores. Gram flour is naturally gluten-free and high in plant-based protein. I have tried this recipe with plain flour, plain flour + eggs and gram flour. I prefer the texture with gram flour but if you do not have any, plain flour works as well. You can find the recipe on the blog. Link in my bio. #vegan #plantbased #veganfood #flexitarian #meatfree #veggie #vegansofig #veganrecipes #recipes #instagood #instafood #instavegan #meatlessmonday
5 days ago
View on Instagram |
4/6
This Rhubarb & Strawberry Chia Pudding is the perfect summer  vegan dessert but you can also eat it for breakfast. Sweetened with maple syrup and the natural sugars of fruits, it is really fresh and light.

Grab the recipe on the blog. 

#vegan #summer #plantbased #instavegan #plantbasedfood #veganfood #veggie #flexitarian #strawberry #instafood #veganrecipes #recipes #dairyfree
theflexitarianuk
theflexitarianuk
•
Follow
This Rhubarb & Strawberry Chia Pudding is the perfect summer  vegan dessert but you can also eat it for breakfast. Sweetened with maple syrup and the natural sugars of fruits, it is really fresh and light. Grab the recipe on the blog. #vegan #summer #plantbased #instavegan #plantbasedfood #veganfood #veggie #flexitarian #strawberry #instafood #veganrecipes #recipes #dairyfree
7 days ago
View on Instagram |
5/6
A one-pot wonder this vegan sweet potato & chickpea Moroccan stew, makes a quick and healthy family meal. I like to serve it with couscous (or quinoa) topped with plenty of sliced almonds, freshly chopped coriander, mint, (dairy-free) yoghurt and red chilis. This dish is also great on its own served with flatbread.⠀
⠀
Bright and colourful, this is such a feel-good and comforting recipe. The spices bring out the natural sweetness of the sweet potatoes.⠀
⠀
You can find the recipe on the blog. Link in my bio.⠀
⠀
#vegan #plantbased #veganfood #flexitarian #meatfree #veggie #vegansofig #veganrecipes #recipes #instagood #instafood #instavegan #healthy #plantbasedfood #onepot #veggie #meatfree
theflexitarianuk
theflexitarianuk
•
Follow
A one-pot wonder this vegan sweet potato & chickpea Moroccan stew, makes a quick and healthy family meal. I like to serve it with couscous (or quinoa) topped with plenty of sliced almonds, freshly chopped coriander, mint, (dairy-free) yoghurt and red chilis. This dish is also great on its own served with flatbread.⠀ ⠀ Bright and colourful, this is such a feel-good and comforting recipe. The spices bring out the natural sweetness of the sweet potatoes.⠀ ⠀ You can find the recipe on the blog. Link in my bio.⠀ ⠀ #vegan #plantbased #veganfood #flexitarian #meatfree #veggie #vegansofig #veganrecipes #recipes #instagood #instafood #instavegan #healthy #plantbasedfood #onepot #veggie #meatfree
1 week ago
View on Instagram |
6/6
View on Instagram

Footer

The Flexitarian

Less Meat, More Plants

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEARCH THIS SITE

NEVER MISS A POST

Subscribe today to receive weekly new recipes, eco tips, competitions and so much more ... straight to your inbox!

Copyright © 2022 · The Flexitarian · Privacy Policy