Roasted Beetroot Salad

Rote Beete, Rübe, Gemüse, Frisch, Vitamine

Roasted Beetroot Salad

Ingredients
 
800 g fresh whole beetroot
100 g baby spinach leaves or rocket
2 fresh ripe figs
180 g raspberries
2 tablespoons pomegranate molasses
1 tablespoon cold pressed olive oil
Pinch ground black pepper

Instructions

1. Preheat your oven to 180 C. 
2. Prepare your ingredients: trim the leaves off of the beetroots, wash well with the skin on, and place them onto a baking tray after wrapping each one in foil.
3. Roast beetroots for about 45 minutes (if large) or 30 minutes (if smaller) - until a skewer can easily be inserted through the core. Allow them to rest in the foil for about 1 hour.
4. Remove the foil and peel the skin off with your fingers - wear some disposable gloves.
5. Arrange serving platter: beetroots, baby spinach leaves, fresh figs, smashed raspberries, pomegranate molasses, black pepper and olive oil.
Enjoy!

Nutritional Info

Beetroots are packed with phytonutrients called betalains that provide antioxidant and anti-inflammatory support to the body. They are also high in minerals such as calcium and magnesium that help with bone mineralization and muscle contraction. Combine this with figs which are high in fibre to support healthy digestion, along with a raspberry dressing high in more antioxidants - and you got yourself a lovely salad!

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