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Roasted Wildeklawer beetroot salad recipe

Indulge in a burst of earthy flavours with our Roasted Wildeklawer Beetroot Salad recipe. This vibrant dish combines tender roasted beetroot with fresh greens, feta cheese and a zesty dressing for a delightful culinary experience.

Ingredients:

3 medium-sized beetroots, washed and peeled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper to taste
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1/4 cup chopped walnuts, toasted
Mixed salad greens (lettuce, spinach, etc.)

Instructions:

1.⁠ ⁠Preheat your oven to 400°F (200°C).

2.⁠ ⁠Cut the peeled Wildeklawer beetroots into small cubes or wedges, depending on your preference.

3.⁠ ⁠Place the beetroot pieces in a bowl and toss them with olive oil, balsamic vinegar, honey, salt and pepper until evenly coated.

4.⁠ ⁠Spread the coated beetroot pieces on a baking sheet lined with parchment paper, ensuring they are in a single layer for even roasting.

5.⁠ ⁠Roast the beetroot in the preheated oven for about 20-25 minutes or until tender. You can check if they are done by inserting a fork into the beetroot pieces; they should be soft but not mushy.

6.⁠ ⁠While the beetroot is roasting, toast the chopped walnuts in a dry skillet over medium heat until lightly golden and fragrant. Set aside.

7.⁠ ⁠Once the beetroot is roasted, remove it from the oven and let it cool slightly.

8.⁠ ⁠In a large salad bowl, combine the roasted beetroot with mixed salad greens.

9.⁠ ⁠Drizzle any remaining dressing from the baking sheet over the salad and gently toss to combine.

10.⁠ ⁠Sprinkle crumbled feta cheese, chopped parsley and toasted walnuts over the salad.

11.⁠ ⁠Serve the roasted beetroot salad immediately as a delicious and nutritious side dish or a light main course. Enjoy!

This roasted Wildeklawer beetroot salad is not only visually appealing with its vibrant colours but also offers a delightful combination of flavours and textures, making it a perfect addition to any meal or gathering.

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