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

Lunch

Dinner

Starter

Side

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INGREDIENTS
DIRECTIONS

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.