Roast Beetroot Salad

Prep time: 15 minutes
Cook time: 40-45 minutes
  • 500 g beetroots
  • Extra virgin olive oil
  • Salt and pepper to season
  • Fresh rosemary
  • Crumbled feta and baby spinach leaves to serve

 

Preheat oven 200°C.

Wash and peel the beetroot and chop into thin wedges. Toss in olive oil and season generously with salt and pepper. Roughly chop the rosemary and sprinkle around the beetroot.

Roast for 40-50 minutes, moving around a few times for even cooking. Once tender and caramelized, remove from the oven and cool slightly.

Dressing

 

  • 2 tablespoons balsamic vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon whole grain mustard
  • 1 teaspoon honey
  • 1 clove garlic, chopped
  • Pinch of salt

Combine the dressing ingredients and mix with the warm beetroot, with feta and spinach to your liking.

Alternative:

* Roast other vegetables with the beetroot including squash, pumpkin, kumara, potatoes to 

   make a roast vegetable salad.