Roast beetroot, red onion & green herb salad

Name: Roast beetroot, red onion & green herb salad
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 6 beetroots (halved); 2 red onions (cut in wedges); Olive oil; 1-2 cups rocket leaves and salad greens; A handful Superb Herb dill; A handful Superb Herb mint; A handful Superb Herb Italian parsley; 2 tbsp DYC white wine vinegar; 1 tsp Dijon mustard; 3 tbsp extra virgin olive oil; 2 tbsp capers (drained)

A green and dark red vegetable salad served like a wreath with a dish of sauce in middle.

This plant-based roast beetroot salad is perfect for a festive occasion. Follow our Handee Hack to make this even easier.

Print Pin Rate

Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Salad, Side Dish

Servings as a side

Equipment

Handee paper towels

Ingredients

6 beetroots halved
2 red onions cut in wedges
Olive oil
1-2 cups rocket leaves and salad greens
A handful Superb Herb dill
A handful Superb Herb mint
A handful Superb Herb Italian parsley

Vinaigrette

2 tbsp DYC white wine vinegar
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
2 tbsp capers drained

Instructions

Preheat the oven to 180°C. Place a Handee Paper towel on a chopping board and cut beetroot into halves, then add into a deep baking tray. Drizzle a good amount of oil over the beetroot, then pour water to 3cm deep. Cover with foil and bake for 1 ½ hours, or until the beetroots are cooked through.
When the beetroot have 30 minutes to go, place onion wedges on another tray, drizzle with olive oil then roast for 30 minutes.
Blitz vinaigrette in a blender until combined. Pour into a small bowl.
Remove the beets out of the tray and leave until cool enough to handle.
When the beetroot is cool enough to handle, rub off the skins using a sheet of Handee paper towel, then cut into wedges. Set aside.
Arrange herbs, beetroot, and onions around the vinaigrette in a wreath shape. Drizzle with vinaigrette and serve.