Roasted Beetroot with Rocket Salad

A colourful side dish to complement any meal.

Roasted Beetroot with Rocket Salad
For the salad
  • 1 kg red beetroot, washed
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 100 g baby rocket
  • 2 sprigs fresh thyme
For the vinaigrette
  • 1 tablespoon prepared horseradish
  • 2 tablespoons spring onion, finely chopped
  • 1 tablespoon shallots, finely chopped
  • ¼ cup red wine vinegar
  • 1 lemon, zest
  • ½ cup olive oil
  1. Preheat oven to 180°C.
  2. Place beetroot in a baking dish and add enough water to come a third of the way up the beetroot. Add vinegar, oil and thyme and season generously with salt and pepper.
  3. Cover tightly with aluminium foil and cook for 1 hour or until a knife can be easily inserted into the beetroot. Remove from the oven and cool in the baking dish.
  4. When cool enough to handle, peel the beetroot and cut each into 2-3 cm thick wedges. (Wear plastic gloves and wrap the cutting board with plastic wrap to prevent staining).
  5. Whisk all the ingredients for the vinaigrette in a medium mixing bowl until thoroughly combined, season to taste with salt and pepper.
  6. In a large mixing bowl, toss the beetroot with of the vinaigrette and season to taste with salt and pepper. Scatter the rocket leaves onto a large shallow serving platter and lay the beetroot on top.
  7. Drizzle the remaining vinaigrette over and around the salad. Serve.

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