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Baked Beetroot Salad

By on April 22, 2018 in Easy Salads, Side Dishes with 0 Comments

Baked Beetroot SaladIngredients

  • 4 large beetroot
  • Small quantity of olive oil
  • 2 large Spanish onions

Dressing:

  1. 3 tablespoons raspberry or red-wine vinegar
  2. 3 tablespoons cold-pressed virgin olive oil
  3. 2 teaspoons caraway seeds
  4. Freshly ground pepper

Mix all the ingredients together.

Method

1. Preheat the oven to 180degrees> cut the stems from the beetroot, wash, dry and wrap each beet in foil, adding ½  teaspoon oil to each packet before sealing.

2. Cut a deep cross into the base of the onions but do not peel and prepare as for beetroots. Place the beets and onions on a baking tray and bake for 1 ½ hours or until tender.

3. Allow to cool slightly then peel and cut beets into julienne strips. Slice the onion crosswise and then into quarters.

4. Combine in a bowl and cover with dressing while still warm.

5. Serve warm or chilled with grilled fish or grilled free-range skinless chicken.

 

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