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Roast Beetroot Salad

A salad of beetroot, potatoes and carrots.

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Place the beetroot, sweet potatoes and carrots in a large baking tray and splash with plenty of extra virgin olive oil.
Season well and roast, turning occasionally at 200C for about 50 minutes or until soft and caramelised.
Remove the vegetables from the oven and transfer them to a bowl.
Toss with extra virgin olive oil and red wine vinegar.
Serve the salad on a platter and grate fresh horseradish over the top.

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Veronica81 4 months ago

I made this for New Years Eve as a salad with a BBQ. I did not have fresh horseradish so used Horseradish cream mixed with a little sour cream as a sauce and used Caramelised Balsamic Vinegar instead of Red Wine Vinegar. It was just raved about and you just cannot believe how delicious the roasted beetroot from the garden was done like this. This is a magical way to use these vegetables together and is a great recipe for any occasion.

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kim thuy July 2010

Asian Food Recipes http://deliciousasianfood.net

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JN3 December 2008

Sounds yummy This is a must try

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