Roasted Beetroot Salad

I never did tell you what I did with that beetroot or rhubarb.

The Beetroot.

Cut the beetroot into sixths and roasted in the oven brushed with a little olive oil, salt and pepper for 45 mins.  Fried a garlic clove and some chickpeas in a little olive oil then added some baby leaves (spinach, chard, anything will do).  Continued cooking until the wilted then tossed everything (including the beetroot) with a little balsalmic vinegar.

Ate with lamb chops, bread and humous.

Yum.

12 thoughts on “Roasted Beetroot Salad

  1. now I read this after just using up all my spinach that has been in my fridge forever – and I have some lovely beetroots from the farmers market bought today – want to make this salad

  2. Pingback: From the eyrie – Scottish Roundup

  3. I have never imagined cooking beetroot!

    When I was little I always used to have beetroot sandwiches for my supper, almost every night!

    But I didn’t ever think for a moment you could eat it cooked.

    Does it change the flavour dramatically?
    And how does the heat effect the texture?

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