Roasted Beetroot Salad

I have been lazy these days yet making n eating salads everyday is something I never missed! Buying a bunch of beetroots from market gets me into confusion mode only… Actually, I can’t think of anything except trying out these Beetroot Dishes.

Wanted to give this salad a try since long and finally I did it!!! Ohhh yes, feta cheese makes it even more appealing but I didn’t have it on hand… so had to skip it that day :P

beetroot salad

INGREDIENTS:

1 Beetroot, washed n trimmed
1 Garlic Clove, roughly chopped
1 tsp Olive Oil (or spray)
1-2 tsp Caster Sugar
2 tsp Lemon Juice
A few tbsp Almonds, chopped (or walnuts if you want)
A pinch of Sea Salt
Feta Cheese (optional)

STEPS TO FOLLOW:

  1. Coat the beetroot well with olive oil and rub it well with sea salt and garlic.
  2. Cover with an aluminium foil and bake on 180 degrees for around 30 mins (or until tender yet crisp).
  3. Peel off the skin, cut it into chunks and transfer to a bowl.
  4. Add rest of all ingredients and toss it quickly.
  5. Drizzle some olive oil and feta cheese (I skipped) before serving.

SJ’s NOTE:

  • Garlic Confit works well in this case.
  • Usually, walnut is preferred for this salad but as I love almonds more, I went ahead with it.
Advertisements