Roasted Beetroot and Rosemary Salad
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 2 medium fresh raw beetroot (approx. 450g (trimmed, peeled and cut into 11/2cm chunks))
- • 2 tbsp fresh rosemary leaves (stalks removed and finely chopped)
- • juice of 1 medium orange
- • zest of 1 medium orange (finely grated)
- • 1 tbsp balsamic vinegar
- • 1 clove garlic (peeled and crushed)
- • 1 tbsp clear honey
- • 2 medium oranges (peeled and segmented (segments halved))
- • 90 g reduced-fat feta cheese (roughly crumbled)
- • salt and back pepper (to taste)
Preparation Steps
Preheat the oven to 200°C.
Place the beetroot in a medium mixing bowl with the rosemary, orange juice, orange zest, balsamic vinegar, garlic and honey. Mix well.
Pour the beetroot and juices into a medium ovenproof dish and roast, uncovered, in the preheated oven for 40-45 minutes, occasionally turning and basting with the juices in the dish. Take care not to let the mixture dry out. Just add a little water, if needed.
Roast until the beetroot is tender when tested with a sharp knife, but still retains some crunchiness. Most of the juices will have reduced, with a small amount remaining.
Tip the beetroot and juices into a medium mixing bowl and leave to cool. Once cooled, add the orange segments, feta and season well with salt and black pepper. Mix gently to combine and place in a serving bowl.
Serve as a side salad with an accompaniment of your choice.