Winter Roasted beet salad

Recipe
Written By Tina Koutoukidis

Recipe Category: Anti-inflammatory

Recipe Design: Lunch/ Dinner (Winter)

Serves 4

Cooking time: 60 minutes

Ingredients

  • 6 beetroots (cut the ends and steam separately and use in another vegetable dish)

  • 250 g mixed salad leave (or 1 cup per person)

  • 100g feta cheese

  • ½ apple (grated in long strips)

     

     

    Dressing

  • ¼ cup olive oil

  • 1 cup of walnut halves (optional)

  • ½ cup pomegranate seeds

  • 1 tbs red wine vinegar

  • 1 tbs fresh lemon juice

  • salt and pepper

  • 2 garlic minced cloves

  • 2 springs of rosemary

Directions

1.     Preheat oven to 200C.

2.     Wash and cut beetroot into quarters.  Wearing rubber gloves to avoid staining your hands and cut into wedges. Place the beetroot on a baking tray. Drizzle with olive oil. Bake in preheated oven for 1 hour or until tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool slightly.

3.     Place all dressing ingredients in a glass jar, seal with the lid and shake jar to mix ingredients.

4.     Wash and dry salad leaves. Place in a large salad serving bowl. Mix in the apple strips.

5.     Place the cooled beetroot in the bowl, sprinkle the feta cheese over the top and drizzle with the dressing. Enjoy.


Tina Koutoukidis
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