Roasted Beetroot Salad
What Started it all:
Beetroots
This vibrant roasted beetroot salad is not only visually stunning but also packed with flavor and nutrients. Perfect as a light meal or a side dish, it’s a refreshing way to enjoy beetroots!
Ingredients
- 1 medium beetroot
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 1 tablespoon balsamic vinegar
- A handful of arugula or mixed greens
- 1 tablespoon feta cheese (optional)
- A few walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Beetroot: Wash the beetroot thoroughly. Trim the tops and tails, then wrap it in aluminum foil.
- Roast the Beetroot: Place the wrapped beetroot on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork.
- Cool and Peel: Once cooked, remove the beetroot from the oven and let it cool for a few minutes. Carefully unwrap the foil, and when it’s cool enough to handle, peel off the skin (it should come off easily).
- Slice the Beetroot: Cut the roasted beetroot into slices or cubes.
- Assemble the Salad: In a bowl, combine the arugula or mixed greens, sliced beetroot, and walnuts or pecans if using.
- Dress the Salad: Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Toss gently to combine.
- Add Cheese: If desired, crumble feta cheese over the top of the salad.
Enjoy your delicious and nutritious roasted beetroot salad! It's a perfect way to elevate your meal with minimal effort and maximum flavor. Feel free to customize it with your favorite toppings or dressings!