Baked Beetroot Salad
Salads are always a popular side dish or even a main meal. Try this baked beetroot salad recipe, works well as a side dish to most proteins. It will stand out at your next barbecue. There are plenty of interesting salad recipes you can try here.
Baked beetroot salad recipe
Ingredients
- 4 large beetroot
- A small quantity of olive oil
- 2 large Spanish onions
Dressing:
- 3 tablespoons raspberry or red-wine vinegar
- 3 tablespoons cold-pressed virgin olive oil
- 2 teaspoons caraway seeds
- Freshly ground pepper
Mix all the ingredients together.
Method
1. Preheat the oven to 180degrees> cut the stems from the beetroot, wash, dry and wrap each beet in foil, adding ½ teaspoon oil to each packet before sealing.
2. Cut a deep cross into the base of the onions but do not peel and prepare as for beetroots. Place the beets and onions on a baking tray and bake for 1 ½ hour or until tender.
3. Allow to cool slightly then peel and cut beets into julienne strips. Slice the onion crosswise and then into quarters.
4. Combine in a bowl and cover with dressing while still warm.
5. Serve warm or chilled with grilled fish or grilled free-range skinless chicken.
