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Roast Beetroot, Blueberry and Tomato Salad
So delicious
Serves 4
Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
INGREDIENTS
- 8 medium beetroots-sliced 2 cm thick
4 Tbsp olive oil
Seasoning-salt and pepper
1 punnet blueberries
2 punnet yellow cherry tomatoes
1/2 red onion-sliced thinly
1 handful rocket
For the dressing
1 tsp Dijon mustard
1 Tbsp honey
2 garlic cloves-crushed
1/2 cup fresh coriander-chopped or basil &parsley
Juice of 1/2 lemon
1/3 cup olive oil
Seasoning-salt, pepper and a pinch cayenne
MAKING THE MAGIC
Heat oven to 200 degrees Celsius
In a large bowl, mix 2 Tbsp olive oil into the sliced beetroot and season with salt and pepper.
Lay the beetroot flat onto a tray lined with baking paper and bake for 15 minutes in the oven then remove and cool
In a jar, add in all the dressing ingredients, close tightly with a lid and shake well.
On a large platter, place the beetroot pieces flat, followed by the onions , tomatoes, blueberries and rocket. Drizzle with dressing and serve.
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