For the perfect side dish, try this roasted beetroot, walnut and rosemary salad. It’s simple to prepare, nutritious and delicious.
Pre-heat the oven the 160’C
Drizzle your beetroot with a little olive oil, salt and pepper, then wrap them up in baking paper along with 1 sprig of rosemary. Wrap the baking paper parcel in aluminum foil, place on a baking tray and roast for 30 to 40 minutes, until soft
Allow the beetroots to cool slightly before peeling them – the skin should just come off when you rub them, and you might want to wear gloves
To make the dressing: whisk together the vinegar, olive oil, maple syrup, Dijon mustard in a small bowl, then season with salt and pepper and add 1 sprig of finely chopped rosemary
Cut your baby beetroots in half, or large beetroots in to wedges
Place your mixed salad leaves on a plate, top with half the beetroot and walnuts and then drizzle over the rosemary dressing
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