Herby Roasted Beets
Sweet, caramelised roasted beetroot tossed in a vibrant herby balsamic dressing with toasted pine nuts.
Ingredients
Roasted Beetroot
- 6 –7 small–medium beetroot peeled and cut into quarters
- 1½ tbsp extra virgin olive oil
- ½ tsp sea salt
- Freshly cracked black pepper
Balsamic Herb Dressing
- 1 small garlic clove very finely grated
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- ½ tsp sea salt
- 1½ tbsp balsamic vinegar
- 1½ tbsp extra virgin olive oil
- ¼ cup parsley finely chopped
- ¼ cup dill finely chopped
- ¼ cup chives finely chopped
- ⅛ tsp cracked black pepper
- 1 tbsp toasted pine nuts
Instructions
- Preheat oven to 190°C.
- Place beetroot into a roasting dish, drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 45–50 minutes, or until tender and slightly caramelised at the edges.
- To make the dressing, in a bowl, combine the garlic, Dijon mustard, maple syrup, salt, pepper, balsamic vinegar and olive oil.
- Add the chopped herbs and toasted pine nuts, and mix well.
- Allow the beetroot to cool slightly for 10–15 minutes.
- Add the beets into the dressing and toss to coat them evenly. Transfer to a serving plate and spoon over the dressing.
- Scatter with extra pine nuts.
