Roasted beetroot and red onion salad
A warm wintry salad of roasted beetroot and red onion dressed in a balsamic vinaigrette.
Servings: 4
Ingredients
- 3 large raw beetroot
- 1 large red onion
- 1 tbsp olive oil
- Salt to season
For the vinaigrette
- 1 tbsp extra virgin olive oil
- 1/2 tbsp balsamic vinegar
- 1/4 tsp sugar
- Generous pinch of salt
Instructions
- Wash and dry the beetroot. Trim the stalks to approximately 2cm in length. Wrap the beetroot in 2 layers of foil and place on a baking tray. Bake at 200°C / 180°C fan / gas 6 for 2 hours. Remove, carefully remove the foil and allow to cool. When cool to the touch, gently peel off the skin.
- Cut the onion into eight wedges. Add to a bowl and coat with the olive oil. Season with a pinch of salt. Spread out onto a baking tray and roast for 20 minutes at 200°C / 180°C fan / gas 6.
- To prepare the dressing, add the ingredients to a bowl and whisk to combine. When the beetroot is warm, slice into thick discs and then cut in half so they resemble half moons. Pull apart the wedges of red onion into smaller segments. Add to a bowl along with the beetroot and finish by dressing the vegetables with the balsamic vinaigrette.