Beetroot is one of those vegetables we often forget about, yet it deserves a place on the table. Once roasted, it becomes sweet and tender, and with the right dressing it turns into a salad that wins over even those who usually avoid it.
Ingredients (serves 4)
4 medium beetroots
a handful of walnuts
2 tablespoons Kisko wine vinegar
4 tablespoons olive oil
1 teaspoon honey
1 teaspoon mustard
salt
pepper
a few leaves of fresh parsley or rocket to serve.
Method
Wash the beetroots, wrap each one in aluminium foil and roast at 200 °C for about an hour, until tender. Let them cool, then peel and cut into cubes or wedges.
[In-text photo: roasted beetroot cut into wedges]
Toast the walnuts briefly in a dry pan, just until fragrant. For the dressing, whisk together the wine vinegar, olive oil, honey and mustard in a small bowl, then season with salt and pepper.
Pour the dressing over the beetroot, toss gently and leave for 15 minutes to absorb the flavours. Sprinkle with walnuts and fresh herbs just before serving.
Tip
Roast the beetroot a day ahead and keep it in the fridge, and the salad will be ready in five minutes. A little crumbled goat’s cheese goes beautifully with it.
