Beetroots salad is a very tasty side dish to go with many of your favourite mains. I had an old friend who doesn’t like beetroot just because of its colour and that it might stain his shirts. Little did he know that there are more than one coloured beetroot 😀 Well I said too bad and that he’s missing out because for us beetroot is one of the amazing root vegetables you can get from any market. It’s full of nutrients and it tastes fantastic raw or cooked. It’s also one of the best ingredients you can actually add into a dip. If you don’t like the purple beetroot like my friend because of it’s colour, choose yellow or white beetroot for your recipe instead.
Want a nutritious smoothie for breakfast? Add some beetroot! Want some cleansing juice to add into your diet? Make some beetroot juice! Trust me the natural sweetness of the beetroot will definitely satisfy your craving for sugar.
BEETROOT SALAD
Prep-Time: 10 mins           Serve:4-5
Cooking Time: 35 mins
IngredientsÂ
5-6 medium sized beetroot, peel and cut into cubes (choose any variety you prefer)
4 garlic cloves, cut into half
1/2 cup chopped dill, leaves and stem
Salt and pepper (for cooking)
2 tbsp olive oil
1 block feta cheese, break into pieces
a good handful of baby rocket and spinach salad mix
1/2 container quinoa and lettuce sprout
1 tbsp almond oil
2-3 tbsp cider vinegar
Salt and pepper to taste (optional on salad)
Method
Preheat oven at 200°C Fan
Place the beetroot, dill and garlic into a baking dish. Sprinkle with olive oil and season with salt and pepper. Toss around with your clean hands to mix and coat the beetroot pieces well with oil.
Cook in the oven for 3o mins or until the beetroot becomes soft and cooked through. Remove from the oven and leave to the side to cool down.
Prepare the salad in a salad bowl, transfer the cool roasted beetroot and top with 3/4 of the feta cheese in the same bowl and then season with more salt, pepper, vinegar and almond oil. Toss to mix and transfer into a serving plate. Serve with your favourite meat dish.
