This is a refreshing, light salad with just a few ingredients. Roasting the beetroots in lemon juice and olive oil gives them a tangy sweetness that balances the winter green salad leaves.
This is a refreshing, light salad with just a few ingredients. Roasting the beetroots in lemon juice and olive oil gives them a tangy sweetness that balances the winter green salad leaves.
Chop the stems off the beetroots, leaving an inch or so of stem on each. Reserve the leaves if fresh. Slice them into quarters, and place in a small roasting dish. Squeeze the juice of a lemon over them, then add a few slugs of olive oil and season with salt and pepper. Mix through and roast for 30 -45 minutes, or until a knife will easily cut into a beetroot. Stir the beetroots when first removed from the oven to evenly coat with the juices, then set aside to cool.
In a salad bowl place the washed and dried salad leaves, along with the reserved baby beet leaves if using. (You might want to remove some of the stalk.) Add the cooled beetroots just before serving, and mix through to dress the salad.
Emma (local meal #1)
To make this more of a meal in itself, add some olives, small cut segments of a blood orange, avocado or some chunks of creamy goats cheese, such as Holy Goat Silk, or Black Silk. Serve with Organic bread and extra olive oil. Yum!