Roast Beetroot Salad

Author: Sarah Bullock BHSc Naturopathy  

Needing inspiration to use fresh beetroot in the kitchen? Well here is your recipe!

Quite often I buy beautiful organic beetroots with the plan to just grate them fresh to add to salads, but more often then not I just don't do that! I have an aversion to grating, especially with a juicy beetroot that leaves a deep purple residue all over the bench! But you should try it. Just give them a good scrub, no need to peel, and then simply grate. Your grated beetroot will last a couple of days in the fridge. 

But a less messy way to use your beetroot is roasting them in the oven. 

Below is a recipe I came up with the other night and I think it is a winner!! By the way you could use any different combination of root vegetables.

Roast Beetroot Salad

2 large fresh beetroots, scrubbed and cut into biggish wedges

2 tablespoons of coconut oil

2 tablespoon of balsamic vinegar

pinch of salt flakes

bunch of fresh herbs (thyme, sage, parsley, oregano or whatever you have growing in the garden)

Directions

Preheat your oven to 180 degree Celsius

Scrub your beetroot, no need to peel, cut into biggish wedges.

Put into a baking dish. Mix in the oil, vinegar & salt. Crush the herbs with your hands and toss through the beetroot. 

Roast for 40 minutes or until soft (depends how big you make your pieces so keep an eye on them)

Serve as is or allow to cool and then toss through a garden salad.


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