Roasted Beetroot and Orange Salad
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Baby beetroot is baked and mixed with orange, onion and rocket. This is a tasty vegetarian side dish.
800 g baby beetroot , trimmed and scrubbed
3 cloves garlic, peeled, flattened with the back of a knife
2 tablespoons olive oil
1 large orange
2⁄3 cup (100g) black olives
1 small red onion, thinly sliced
2 teaspoons red wine vinegar
1 teaspoon wholegrain mustard
salt and freshly ground black pepper
- Preheat oven to 180°C. Combine beetroot, garlic and oil in a baking dish. Cover with alfoil and roast 45 minutes or until beetroots are tender. Remove beetroots from dish; reserve pan juices.
- Cut beetroot into quarters. Peel and segment orange. Place in a serving bowl with the olives, onion and rocket.
- Combine vinegar, mustard and reserved pan juices in a small bowl. Season to taste with salt and pepper. Stir into salad just before serving.
Oranges are a low GI food. They are ideal for people with diabetes and for anyone needing an energy boost. They are high in vitamin C, which may reduce the risk of strokes and some cancers.
Purchase fresh beetroot with crisp, bright green leafy tops. Scatter raw leaves on salads or cook them as for spinach. They are rich in beta carotene.
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