Warm beetroot salad


Total time: 1hr
Preparation Time: 30m

Servings
For 4 people


Author

Esther - Leaf to root


Nutritional Information

Contains 397 Kcal, 11g Protein, 22g Carbohydrates, 28g Fat


Ingredients

  • Beetroot
  • 500 g boiled beets, cut into slices
  • 400 g raw beetroots, cut into approx. 3 mm slices
  • 2 tbsp olive oil
  • 1 tbsp rosemary needles, finely chopped
  • 0.25 tsp salt
  • Sauce
  • 2 tbsp walnut kernels, roughly chopped
  • 1 organic oranges, segmented, retaining the juice
  • 0.5 tsp caraway seeds, crushed
  • 0.5 tbsp birnel (pear syrup)
  • 2 tbsp apple vinegar
  • 2 tbsp olive oil
  • salt to taste
  • 180 g feta, crumbled

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Instructions

  • Beetroot

    Mix the beetroot with the oil, rosemary and salt, spread onto a baking tray lined with baking paper. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C, Remove and allow to cool a little.
  • Sauce

    Briefly toast the nuts and caraway seeds in a frying pan without any oil, leave to cool. Combine the vinegar, orange juice, oil and pear syrup in a bowl, season. Put the beetroot, nuts, orange segments and cheese in a bowl.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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