Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
For the dressing
- 2tablespoons olive oil
- 2tablespoons balsamic vinegar
- 1tablespoons Dijon mustard
- 4 medium beetroot, cooked
- 2tablespoons canola oil
- 1 medium white onion, peeled and diced
- 2 cloves garlic, peeled and diced
- 200grams mixed salad leaves, washed and drained
Nutrition per serving
875kJ / 209Cal
875 Kilojoules or 209 Calories
10% of daily energy intake*
Protein
2.5grams
Fat
18.3grams
Carbs
9.6grams
Sugars
7.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A simple warm roasted beetroot salad with a smoky and sweet flavour.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced.
Step 2 of 5
Dice the beetroot into small cubes and toss in a baking dish with the canola oil, onion and garlic.
Step 3 of 5
Bake in the oven for 30 minutes.
Step 4 of 5
Now combine your dressing ingredients and set to one side.
Step 5 of 5
Remove the beetroot from the oven and allow to cool, then toss with the salad leave and drizzle with dressing before serving.
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