Roasted beetroot & clementine salad
A festive coloured salad that makes a great Christmas dinner side dish
Difficulty and servings
Preparation and cooking times
45 minutes + cooling + standing time
Vegetarian
- Heat the oven to 200C/fan 180C/gas 6. Put the beetroot in a roasting tin and cook for 25-30 minutes or until tender when pierced with the tip of a sharp knife. Remove from the oven and cool, peel and slice.
- Peel the clementines, thinly slice and arrange with the beetroot on a shallow serving dish in a single layer. Sprinkle the red onion over.
- Whisk together dressing ingredients, season well and drizzle all over. Cover and allow to stand at room temperature for 20 minutes before serving.
Know-how
Roast the beetroot the night before, or use good quality vac-packed cooked fresh beetroot (avoid the type preserved in vinegar)
Per serving
119 kcalories, protein 1.5g, carbohydrate 9.8g, fat 8.5 g, saturated fat 1.2g, fibre 1.6g, salt 0.19 g
Recipe from olive magazine, January 2006.
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http://www.bbcgoodfood.com/recipes/3859/
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Ingredients
- 8-10 medium beetroot , trimmed
- 6 clementines
- 1/2 small red onion , very finely chopped
DRESSING
- 6 tbsp extra-virgin olive oil
- 2 tbsp white balsamic vinegar
- 1 garlic clove , grated or crushed
- 2 tsp honey
- 1 heaped tsp Dijon mustard
- ¼ tsp chilli powder
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Difficulty and servings
Preparation and cooking times
45 minutes + cooling + standing time
Vegetarian
Ingredients
- 8-10 medium beetroot , trimmed
- 6 clementines
- 1/2 small red onion , very finely chopped
DRESSING
- 6 tbsp extra-virgin olive oil
- 2 tbsp white balsamic vinegar
- 1 garlic clove , grated or crushed
- 2 tsp honey
- 1 heaped tsp Dijon mustard
- ¼ tsp chilli powder
Per serving
119 kcalories, protein 1.5g, carbohydrate 9.8g, fat 8.5 g, saturated fat 1.2g, fibre 1.6g, salt 0.19 g
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