Roasted Beetroot Salad

Name: Roasted Beetroot Salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: VEGGIES
Ingredients: 3 medium beetroot bulbs; ¼ cup olive oil; 2 tablespoons red-wine vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, crushed; Coarse sea salt; Freshly ground black pepper; 1 x 250g bag rocket; ½ red onion, sliced finely; 150 grams goat’s cheese; 50 grams shelled pistachios, lightly toasted

CategoryCharcoal, GasCuisineVEGGIESDifficultyBeginner

Yields4 Servings

Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

THE INGREDIENTS

3 medium beetroot bulbs

DRESSING

¼ cup olive oil

2 tablespoons red-wine vinegar

1 teaspoon Dijon mustard

1 small garlic clove, crushed

Coarse sea salt

Freshly ground black pepper

1 x 250g bag rocket

½ red onion, sliced finely

150 grams goat’s cheese

50 grams shelled pistachios, lightly toasted

Preheat your barbecue for indirect cooking. For further instructions as to how to do this, please refer to your supplied handbook.

Wash the beetroot bulbs and wrap in aluminum foil.

Once your barbecue is preheated, turn to the roast setting on your barbecue.

Place the wrapped beetroot bulbs on the barbecue and roast until tender, 40 to 50 minutes. Remove from the barbecue and set aside to cool. Once cooled, remove the skin and slice into wedges.

In a screw-top jar add all the dressing ingredients and shake until the ingredients are well combined.

Place the rocket in a large serving bowl. Top the rocket with the sliced beetroot, red onion, goat cheese, and pistachios. Pour the dressing over the salad just before serving.

Ingredients