Thursday, October 7, 2010

Roast Beetroot Salad

Home grown organic beetroot
I made this recipe up the other day. The little ones won't eat it, but us big ones love it!!

Trim and wash beetroots. Set leaves aside.
Place beets into a pan of water and bring to the boil.
Simmer for approx 10 mins.
*I also added carrots to the water with beets.
Drain and rub skins off beets.Cut beets and carrots in half. Place into a baking tray with garlic cloves (as many as you like), a good pinch of salt, and I then add olive oil and give everything a toss and shake.
Place into pre-heated oven - 180.C - for approx 45-60 mins, depending on the cut size of the vegetables.

1 leek - sliced
10 mushrooms - chopped.
Pan fry until soft and browned.
Set aside.

Wash and finely slice beetroot leaves. Set aside.

When roasted beets, carrots, and garlic cloves are cooked and cooled, roughly chop,  and add to leaves. Add  leeks and mushrooms and toss/mix together. Drizzle with extra olive oil if desired.
Roast Beetroot Salad

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