Roasted Beetroot Salad
Slow-roasted beetroot tossed in a herby maple mustard dressing, finished with creamy labna and crunchy hazelnuts.
Ingredients
Roasted Beetroot
- 10 small-medium beetroots peeled
- 1 tbsp extra virgin olive oil
- sea salt and black pepper
- 2 –3 tbsp hot water
Maple Mustard Dressing
- 1½ tsp wholegrain mustard
- 1 tbsp extra virgin olive oil
- 1/2 lemon juiced
- 1 tsp maple syrup
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
- Sea salt and black pepper to taste
To Serve
- 200 g of labna OR goat’s cheese works great in place
- 1/4 C toasted hazelnuts roughly chopped
- 1 tsp chopped chives to garnish
Instructions
- Preheat oven to 200°C (fan-forced).
- Peel the beetroot and cut the larger ones into quarters and smaller ones in halves or leave whole so all pieces are roughly the same size.
- Place beetroot into an ovenproof dish and drizzle with the olive oil and season with salt and pepper.
- Add 2–3 tablespoons hot water into the base of the dish, and cover tightly with foil and roast for 1 hour to 1 hour 20 minutes, checking after 1 hour.
- Beetroot should be knife-tender before removing.
- Whilst the beetroot roasts, make the dressing by whisking together the mustard, olive oil, lemon juice, maple syrup, chives, parsley, salt and pepper.
- Once the beets are cooked through and tender, remove them from oven and allow to cool slightly.
- Pour dressing over warm beetroot and gently toss to coat each piece.
- Spoon the dressed beetroot into a serving bowl or platter, drizzling over any remaining dressing and juices.
- Dot labna around the beetroot using a spoon or piping bag. If using goat’s cheese instead, simply crumble it on top.
- Garnish with toasted hazelnuts and extra chopped chives.
