Peel beetroots and grate finely.Mix with dressing and other ingredients.Stand to mellow 30 min or more.
davidt4,
Dec 20, 1:44am
Beetroot, Walnut and Ricotta Salad
4 medium sized beetroot olive oil 3 tab red wine vinegar salt and pepper 2 baby cos lettuce ½ c walnuts, roasted and broken roughly 250g ricotta or soft goat cheese or feta
Wrap the beetroot tightly in foil with1 tab vinegar, a little oil, salt, pepper and 2 tab water.Roast 1 hour until tender .Cool a little, peel and quarter.Place in a bowl with a little more oil and vinegar, salt and pepper.
Arrange lettuce on flat plate, beetroot on top,then walnuts, then lumps of ricotta.Drizzle with more oil and vinegar, salt and pepper.
fisher,
Dec 20, 1:56am
Beetroot Salad with Orange Ingredients: 600g of beetroots1/4 tsp of white pepper powder1/4 cup of orange juice1/4 tsp of mustard powder1 tbsp of salad oil1/2 tsp of orange rind Salt to taste1/4 cup of spring onion rings Method: Boil the beetroots.When cool, rub/peel and dice them into half-inch cubes. Chill them. Mix real orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl and whisk till the mixture is homogeneous. Pour the dressing over the beetroot pieces and garnish with rings of spring onion.
fisher,
Dec 20, 1:58am
Roasted Beetroot and Tomato Salad.Preheat oven to 200c Ingredients: 10 small beetroot, well washed.2 tomatoes, sliced thickly.2 spring onions, sliced diagonally .2 tbsp each fresh parsley, dill and tarragon 1 tbsp sugar1 clove garlic, crushed .salt and pepper to taste.50ml olive oil.3 tbsp balsamic vinegar. Method: Bake beetroot 1 hour, or until tender. As soon as the beetroot can be handled, peel and slice thickly. Place in a large salad bowl. Add remaining ingredients and mix well.
fisher,
Dec 20, 2:00am
Roasted Beets with Dijon Dressing.Preheat oven to 190 degrees Ingredients 1 kilo of beetroot.4 tbsp olive oil.1 tsp salt . 1/2 tsp black pepper.1 tbsp Dijon mustard.Juice of one orange.1 tsp sugar. 1 tbsp red wine vinegar.2tbsp fresh rosemary, chopped. Method Wash, trim and dry beets. Leave 1/2 inch stem and root intact. Place beets in a large bowl, drizzle with 1 tablespoon olive oil, salt and pepper. Using clean hands, toss to coat beets with seasoning. Place beets in a roasting pan in a single laye.r.Roast 45 minutes or until beets are tender. Remove from oven and cool enough to handle but still warm. While beets are cooling, make dressing. Rub skins from beets and cut into quarters. Place warm beets in bowl and toss with dressing to combine. Let stand at room temperature for 30 minutes while beets absorb dressing. Dressing~ In a bowl,whisk together mustard, orange juice, sugar, and vinegar. Whisk in remaining 3 tbsp olive oil and add rosemary.
mattdylan,
Dec 20, 2:36am
This one, so simple and so yum, very colourful too!
I've made that one and as weird as it sounds it's actually very nice although I used a can of beetroot chunks
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