Roasted Rainbow Beetroot Salad with Builin Blasta House Dressing
Start by cleaning and topping and tailing the beetroot- if the beetroot is young and has the leaves attached, these can be saved and sautéed in a bit of butter for a tasty side dish.
Cut the beetroot into eighths or quarters, depending on their size, making sure that they are consistent in size.
Place the beetroot in a baking dish and drizzle over the honey & oil. Season liberally with seasalt & ground pepper. Cover the baking dish with tinfoil and place in the oven for 30 minutes. After 30 mintes, stir the beetroot and check to see how It’s cooking (beetroot cooking time varies depending on its size and age). If the beetroot is starting to feel fork tender, place back in the oven without the tinfoil for 20-30 minutes until the beetroot is beginning to caramelize and is soft. If the beetroot is still hard, place back in the oven covered for another 20 minutes before uncovering for the last 20-30 minutes.
While the beetroot is still warm, sprinkle over the chopped fresh herbs and drizzle with the dressing. Serve warm or allow to cool and soak up all the balsamic goodness and serve room temperature on a bed of rocket with a drizzling of your balsamic/beetroot dressing that has pooled at the bottom of the dish.
- 1 kg mixed rainbow, candy stripe or red beetroot
- 3 tbsp honey
- 3 tbsp olive oil
- Salt & Pepper
- Fresh thyme & rosemary- chopped
- Builin Blasta house dressing or balsamic vinegar and extra virgin olive oil
- Preheat the oven to 180°C/160° C Fan assist