Roasted Beetroot Salad
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!
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