Beetroot and salad
1 kg | Beetroot, medium sized, we used red and yellow beets (Main) |
4 handfuls | Lettuce leaves, shredded |
2 | Carrots, cut into fine strips |
2 | Eggs, hardboiled |
1 sprinkle | Chives |
Dressing
¼ tsp | Ground allspice |
2 Tbsp | Kombucha, or use cider vinegar |
¼ cup | Olive oil |
Directions
- Place all the dressing ingredients in a screw-top jar with a tight fitting lid and shake well. Season with salt and freshly ground black pepper.
- Heat the oven to 180C. Line a roasting dish with foil or baking paper, leaving overhang. Place beets inside and wrap.
- Roast for 1½ hours until tender. This will depend on the size of your beets. To test, insert a fine skewer, it should slip through easily. Remove beets from the oven and rub off the skins under cold running water. Allow to cool a little before slicing, seasoning with salt and freshly ground black pepper and dressing.
- Make up a salad bowl of sliced beets, shredded lettuce, carrots and eggs. Top with a few chives. Serve with lemon wedges for extra acidity.