Oven-roasting beetroot produces a flavour that is concentrated and sweet, quite different from beetroot boiled in water. I love both ways of cooking beets, so you could do either for this salad. Roasting time is dependent on the size of your beets. I used golf-ball-sized baby beets.
|2 Tbsp||Red wine vinegar|
|1 tsp||Wholegrain mustard|
|5 Tbsp||Extra virgin olive oil|
|1 kg||Beetroot, similar sized, leaves reserved|
|250 g||Cherry tomatoes, mixed colour, cut in half hoizontally|
|1 handful||Basil leaves, small|
|1 packet||Pita bread, toasted, for serving|
|1 pot||Cottage cheese, for serving|
- Combine dressing ingredients in a small screwtop jar and season with salt and freshly ground black pepper. Shake well before using.
- Heat the oven to 180C. Place the beets in a shallow roasting dish and cover with their own leaves and then cover the roasting dish with foil. Roast beets for 50-60 minutes until the skins start to wrinkle and will slip off easily, and the beets are tender when a sharp knife is inserted.
- Using your hands, slip away the skins while still warm and slice evenly. Place on a serving plate and scatter over the tomatoes and basil.
- Drizzle with enough dressing to moisten salad and serve with toasted pita breads (or other bread of your choice), spread with cottage cheese.
See more of Kathy's spring salad recipes