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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