Everyday cooking
Beetroot Salad
Easy warm Beetroot Salad perfect as a main or side dish! Roasted beets combined with Violife Greek White, baby spinach and rocket. Delicious and vegan!
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Cooking time1 hour
Prep time20 minutes
DifficultyEasy
Servings4 portions
- 200 g Violife Greek White block, crumbled
- 10 medium beetroots
- 4 red onions, quartered
- 5 tbsps olive oil
- 3 tbsps capers
- a few sprigs of fresh mint leaves, chopped
- a few sprigs of fresh flat-leaf parsley leaves, chopped
- 100 g rocket
- 100 g baby spinach
FOR THE DRESSING:
- 3 tbsps balsamic vinegar
- 1 tbsp mustard
- 4 tbsps extra virgin olive oil
- 1 garlic clove, grated
- Place the beetroots in aluminum foil, close securely and place in a preheated oven at 180ºC for 1 hour.
- Meanwhile on a baking tray, toss the onion wedges in 2 tbsp olive oil and season well. Add these to the oven and roast for 20 minutes.
- When the beetroots are baked and have cooled, remove the skin with your fingers - you might want to use gloves!
- Quarter the beetroots and place in a salad bowl or plate. Top with the capers, herbs, rocket and spinach.
- To make the dressing, whisk together all ingredients and drizzle over the salad.
- Top with the crumbled Greek White and serve.
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