Roasted Beetroot Salad
Beetroot I believe change flavour when roasted. They become sweeter and perhaps to many more palatable than when plainly boiled. So do please try this extremely easy to make ‘light lunch salad’ as it will provide the body with exactly what is needed to power through the day.
If you like to eat beetroot on a more simple level, but with a touch of a very tasty vinegary marinade, try my Whole Roasted Beets recipe.
6
10 minutes plus 1 hour for roasting the beetroot
1 hour +
180°C
Ingredients
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3 whole large beetroot- washed and cleaned well
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Selection of salad greens- lettuce, rocket, Arabic barbier
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6 hardboiled eggs- chopped
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Dressing
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500g low fat thick style yoghurt
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4 tsp cider vinegar
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1 tsp sesame oil
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1 clove garlic- crushed
Instructions
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Roast beetroot:
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01 Place the whole beetroot in a roasting tin and bake in a hot oven until soft (just as you would cook a baked potato). When cooked, remove from the oven and allow to become cold before removing the skin and cutting into small cubes.
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Prepare the dressing:
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02 Mix all the ingredients together in a small bowl until smooth. Cover and keep chilled until required.
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To serve the salad:
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03 Assemble individually or as one whole; dressing on the bottom, second layer salad greens, then roasted beetroot and finally the chopped hard boiled egg.
Notes
I recommend cooking the beetroot in advance as when they are cold it is much easier to remove the outer skin. Please also note that when cooking the beetroot by this ‘roasting’ method, their natural flavours become very condensed and slightly salty, so no need to add extra salt or if you do, just be careful not to add too much.
