Roasted beetroot salad
| Serves: | 4 |
Ingredients
- sea salt flakes, to serve
- a few sprigs fresh fennel fronds, to serve
- a handful pea shoots, to serve
- 1/3 cup red wine vinegar
- 1/4 lemon, juiced
- salt and freshly ground black pepper
- 4 tbsp olive oil
- 900 g baby beetroot, scrubbed, tops and root ends trimmed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 175°C.
- Place the beetroot in a shallow baking dish, drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Add ½ cup of water to the baking dish and roast for about 50-60 minutes or until the beetroot is tender and a paring knife inserted into the centre meets no resistance. Allow the beetroot to cool slightly, then peel.
- Cut the beetroot in half and arrange on a platter.
- Whisk the lemon juice, vinegar and remaining 2 tablespoons of olive oil in a small bowl and drizzle over the beetroot.
- To serve, garnish with pea shoots and fennel fronds and season with sea salt flakes to serve.
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