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Roasted beetroot, red onion & watercress salad
Roasted beetroot, red onion & watercress salad
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Total Time:
2 hours 20 minutes
I love buying fresh beetroots with the leaves on for their delicious and nutritious stalks and leaves!
Ingredients:
  • 2 x 600 g bunches beetroot (12 - 15 beets)
  • 5 tablespoons olive oil
  • 3 tablespoons baby capers
  • 4 red onions
  • 4 cloves of garlic
  • 125 ml white wine
  • a few sprigs of fresh dill
  • a few sprigs of fresh mint leaves
  • a few sprigs of fresh flat-leaf parsley leaves
  • 2 x 75 g bags of watercress
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 4 tablespoons extra virgin olive oil
Instructions:
  • - Preheat the oven to 180ºC/gas 4, then slice the beetroot into 1cm pieces after trimming the stalks. Place in a baking tin, drizzle with 2 tablespoons of olive oil, and cover with water to a 5cm depth. Bake covered for 1 to 1 hour 15 minutes until soft. - Peel and chop the onions, finely chop the garlic, and drain the capers. Roast the onions on a tray with 2 tablespoons of olive oil. - Peel the beets once cooled, slice into wedges. Blanch the beetroot stalks and leaves. Fry the stalks and garlic, add wine, then cook for 10 minutes and wilt the leaves. - Whisk vinegar and mustard, then add olive oil for vinaigrette. - Toss roasted beetroot and onions with stalk mixture, herbs, capers, and vinaigrette in a serving bowl. Add watercress before serving.

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