Roast beetroot, red onion & green herb salad

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.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Salad, Side Dish
Servings 4 as a side




  • 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.
Keyword dairy free, gluten free, vegan
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