INGREDIENTS
For the salad:
3-4 medium-sized beetroots, cleaned and trimmed
2 tablespoons olive oil
Salt and pepper, to taste
4 cups mixed greens (such as rocket, spinach, or baby kale)
1 cup crumbled goat cheese or sheep’s feta (if tolerated) or 1 avocado
1/2 cup toasted walnuts or pecans
1/2 cup thinly sliced radishes
Fresh herbs (like mint, coriander, or parsley) for garnish
For the dressing:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1/4 cup olive oil
Salt and pepper, to taste
or keep it simple and just use balsamic vinegar
INSTRUCTIONS
Roast the Beetroots:
Preheat your oven to 200°C.
Wrap each beetroot in aluminum foil, drizzle a bit of olive oil, and season with salt and pepper.
Place them on a baking sheet and roast for approximately 45-60 minutes, or until they are tender (a knife should slide through easily).
Once cooked, allow them to cool slightly, peel the beetroots, and cut them into wedges.
Prepare the Dressing:
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper until everything is well blended.
If you can’t tolerate a dressing with too much spices, salicylates or FODMAPs, just use balsamic.
Assemble the Salad:
In a large bowl, mix the greens, roasted beetroot wedges, radishes, and toasted nuts.
Drizzle with the dressing and gently toss to combine.
Finish by sprinkling crumbled goat cheese or feta on top and garnishing with fresh herbs.
Serve:
Enjoy right away, or let it sit for a few minutes to enhance the flavors!
This salad is a perfect spring dish and pairs beautifully with grilled meats or can be enjoyed as a light meal on its own. Bon appétit!
Variation:
Don's like beetroot (I'll be honest about it, I don't - that comes from a childhood aversion, I can get over). Although i have had it happily in chocolate cake. So, if you don't like beetroot, swap it with roast pumpkin!!
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