Baby Beetroot Salad Recipe
(V, GF) Roasted Beetroots | Arugula | Feta | Raisins | Dried Cranberries | Extra Virgin Olive Oil
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roasting the Beetroots
Preheat your oven to 200°C (400°F). Wash the baby beetroots thoroughly, and wrap them in aluminum foil. Place them on a baking sheet and roast for about 30-40 minutes, or until they are tender when pierced with a fork. Once done, remove from the oven, let them cool, then peel and slice them.
- 2
Assembling the Salad
In a large bowl, combine the roasted beetroot slices, arugula, raisins, and dried cranberries. Crumble the feta cheese over the top.
- 3
Dressing the Salad
Drizzle the extra virgin olive oil over the salad. Sprinkle with salt and black pepper. Toss gently to combine all the ingredients.
- 4
Serving
Serve immediately as a fresh and vibrant salad or chill in the refrigerator for 15 minutes before serving to enhance the flavors.
