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Blog Posts by Goldbush

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Beetroot and Carrot Salad Recipe

Stunning Vege Salad

Roasted Beet and Carrot Salad with Greens

Serves 5

This salad is stunning.

400g beetroot, peeled and cut into ½ inch thick wedges
400g carrots, peeled and cut on bias into ¼ inch thick slices
3 Tbsp extra virgin olive oil
Salt and ground pepper
¼ tsp sugar
2 Tbsp white wine vinegar
1 tsp honey
1 medium spring onion,
Leafy greens (e.g. sorrel, chard or spinach) washed and sliced finely (3 cups)

Directions: Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 250˚C. Toss beetroot and carrots with 2 Tbsp oil, ½ tsp salt, ¼ tsp pepper, and sugar in large bowl. Remove baking sheet from oven and working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl). Roast until veges are tender and well-browned on one side, 20-25 minutes. Do not stir during roasting. Meanwhile, whisk remaining 1 Tbsp oil, vinegar, honey, spring onion, ¼ salt, and 1/8 tsp pepper in now-empty bowl. Toss hot veggies with leafy greens and vinaigrette and cool to room temperature, about 30 minutes. Transfer to serving platter and serve.


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