Roasted beetroot & clementine salad

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olive magazine

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1. 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.
2. Peel the clementines, thinly slice and arrange with the beetroot on a shallow serving dish in a single layer. Sprinkle the red onion over.
3. 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

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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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