B e e t r o o t s

Roasted Beetroots Salad

Beautiful salad for Autumn.  I planted rainbow beetroots in a pot last time, and now they are ready. I like to prepare a delightful Autumn salad.  It is a salad out of roasted beetroots mixed with other vegetables-the endives family.  I used only the pink beetroots because the subtle colour is going to work with the rest of the vegetables.  The sweetness of the beetroot is balanced with the bitterness of the endive, and the lemon dressing brought out the freshness of the earthy sweet beetroots.  I added some yoghurt and herbs to serve, the creaminess of it gives extra complements to the dish.  You can have it as a vegetarian dish, or you can use the salad as a garnish for meat dishes.  I do hope you all like it.  Recipe to share:

 

Roasted Pink Beetroots Salad

 

The Recipe:

Roasted Pink Beetroots Salad

Ingredients

Two medium sizes fresh pink beetroots; wash and cleaned
1 cup shredded radicchio
1 cup shredded red cabbages
6 endive leaves
Herbs, continental parsley, and mints
Oil for roasting

 The Dressing:

¼ cups olive oil or grapeseed oil
1 tablespoon lemon juice
A pinch of salt

yoghurt with herbs

1 cup of Greek Yogurt
1 tablespoon shredded mints
Salt and olive oil
Juice of a fresh lemon
Mix the ingredients together

Method
Trim the leaves of the beetroots; leave about 20 cm of the stalk on.  You can use the leaves as well
Rub the beetroots with oil, wrapped them up in foil, roast them in a hot oven until soft (35minutes)
Cool, then clean the skin off; cut the beetroot into 4-6 pieces

Boil the red cabbage until softened, add the beetroot leaves in, and cook until tender

The salad

Place the cooked cabbage, beetroot leaves, and fresh radicchio, in a bowl, add some salad dressing then toss together gently
Dress the cooked pink beetroots with the dressing, toss them carefully make sure that you don’t break the stalks
On a serving plate, place / arrange the endives leaves on the plate, then the cabbage and radicchio
The last one places the pink roasted beetroots and put a few spoons of the yoghurts and herbs on top.
Garnish with petals of pink roses (if you wish) and top it up with the herbs.

(Beautiful textures and delicious flavours-sweet, sour and creamy)

 To serve:          Serves as a vegetarian dish and, add Goat cheese,  also some bread.

                          Serves the salad with meat dishes, cold roast beef or BBQ lamb.

Cold Roast Beef garnished with Roasted Beetroots Salad.

Rainbow Beetroots in a Pot

Enjoy

Susy

18 May 2011