Roasted beetroot salad

Roasted beetroot salad

By
From
Three Sisters Bake
Serves
6
Photographer
Helen Cathcart

Boiling the beetroot beforehand makes removing the skins so much simpler. The flavour of roasted beetroot doesn’t need to be overcomplicated with too many other flavours, so I’ve kept this one simple, but still show-stopping. - Linsey

Ingredients

Quantity Ingredient
6 large raw beetroot, cleaned, top and tail intact
2 tablespoons extra virgin olive oil
2 teaspoons fennel seeds
5 tablespoons thick greek yoghurt
1 unwaxed orange, grated zest
2 tablespoons roughly chopped tarragon leaves

Method

  1. Use a slotted spoon to lower the beetroot in a large pan of boiling water. Turn the heat down to a simmer and leave to cook for 30 minutes, or until they are soft when stabbed with a knife. Drain and leave to cool.
  2. Preheat the oven to 180°c.
  3. When cool enough to touch, peel the skins off the beetroot using your fingers (they should just slip off). Use rubber gloves if you like to stop the beetroot staining your fingers pink. Rinse the peeled beetroot under cold water, then cut them into 1 cm slices.
  4. Transfer the beetroot slices to a deep baking tin, coat with olive oil and sprinkle with the fennel seeds. Roast in the oven for 30 minutes, tossing them halfway through to ensure they cook evenly.
  5. Remove the beetroot from the oven – it should be deeper in colour and beginning to crisp up. Leave to cool, then transfer to a serving bowl. Add the yoghurt, orange zest and tarragon, mix thoroughly and serve.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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