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Wednesday, 24 October 2012

Roasted Beetroot, Baby Carrots and Hazelnut Salad



Roasting beetroot chunks intensifies their flavour and caramelises the skins .To make a colourful earthy salad I  added roasted baby carrots, hazelnuts and mesclun leaves and dressed them with avocado oil.

Method:

Heat the oven to 200C. Roast the hazelnuts for about 5 minutes until they are browned. Gather up in a teatowel and rub the skins off.

Cut the beetroot into chunks, Drizzle with olive oil and roast for about 20 minutes until the skin caramelises.

Put the baby carrots in a separate roasting side and roast alongside the beetroot.

Toss the hazelnuts, roased beetroot chunks, and baby carrots with  mesclun salad leaves.

Make a dressiing from 3 tablespoons of avocado oil, 1 tablespoon of white vinegar and freshly ground black pepper and sea salt. Dribble this over the salad.




 

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