Roast Beetroot Salad
- Alison Haines
- Jul 4, 2016
- 2 min read
The natural sweetness of roasted beetroots is hard to beat. Nothing like the pickled, canned stuff. ( Although, I love that, too, I must admit.)
In recent decades, and also discovered in “The Cook’s Companion”, I’ve perfected the art of slow roasted the whole beetroots with herbs and spices in foil in the oven. These vegetables are so versatile once cooked. You can dice them up and include them in almost any salad. Puree them into so many dips or just eat them hot with your baked dinner. And so good for you, too.
“Beetroot: Health Benefits, Nutritional Information. Beetroot, also known simply as the beet, has been gaining in popularity as a new super food due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure and increase blood flow."*
Such a humble root vegetable that can really improve so many dishes with so much flavor. I find that the ACV really adds a beautiful backnote.
* www.medicalnewstoday.com/articles/277432.php”
Yield: 6
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Prep Time: 1.5 hours slow roasting of the beetroots
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Total Time: 5minutes prep + 1.5 hours cook time + 1 hour to cool
Ingredients
Beetroot | 2 large Bay Leaves | 2 Butter | 2 tablespoons Rosemary | 2 sprigs Apple Cider Vinegar | 2 tablespoons Rock Salt | 2 teaspoons
Directions
Top and tail 2 large beetroot. Quarter them and place in aluminium foil. Wedge the butter, bay leave, rosemary and salt between the wedges and fold the foil around the beetroot to hold the ingredients in. Pour the ACV on top and seal the foil at the top of each beetroot. Place in a slow oven for at least an hour and a half until soft and sweet. Remove from the oven and let them cool down.
Special Diet Information Gluten Free.
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