This baked beetroot salad is uber healthy and filling and tastes great. We usually try to time the baking with something else, like a casserole or a roast, and have it chilled and ready for lunch the next day.
Baked beetroot salad
- 4 beetroot bulbs, peeled and cut into halves or quarters – so they’re about the same size as the onions) (you can use the beetroot greens in a curry)
- 1 tablespoon of olive oil
- 2 peeled red onions
- 4 tablespoons of red wine vinegar
- 4 tablespoons of olive oil
- 2 teaspoons of caraway seeds
- freshly ground black pepper
- Place the beetroot and onions in an oven proof dish (use one with a lid that seals well) and drizzle over the olive oil. Toss everything around until it is well coated with oil.
- Put on the lid and bake in a 350 degree C oven for an hour or two (until you can easily stab the beetroot with a skewer).
- Remove from the oven and let it cool down.
- Tip the beetroot and onion mix into a serving bowl and mix in the dressing.
- Served chilled with salad greens and warm, crusty bread.
If you don’t have a suitable ovenproof dish, you can wrap the whole (uncut) onions and beetroot bulbs in foil. Pour about a teaspoon of olive oil over each one before you close the foil over. You can then bake everything on an oven tray.
You can, and we often do, bake the beetroots when you’re baking something else. They’ll keep in the fridge for a day or two before you make the salad.
Source: Adapted from The Liver Cleansing Diet (1996) by Sandra Cabot. USA: SCB International.