passion for food and cooking

Roast Beetroot Salad

R O A S T   B E E T R O O T   S A L A D



On Saturday morning, we went to the monthly Warragul Farmers Market. Tony and Wendy from Thorpdale Organics have a stall with a gorgeous range of fresh organic produce.

Two things on top of my list were Beetroot and Rhubarb. I absolutely love beetroot. The colour is just outstandingly beautiful. My favourite thing to make with beetroot is this salad. The sweet red onion compliments the beetroot, it is beautiful. I adapted this recipe from Julie Goodwin.


*I have found that boiling the beetroot first,it roasts quicker and the onion doesn’t burn. In saying that, if you don’t have time to cook the beetroot before hand, cut the wedges smaller and add the red onion about 20-30 minutes after the beetroot and bake for 1 hour all together.
Serve: 2-3 as a side dish


5 medium beetroots
2 large red onions, peeled and wedged
zest of an orange
juice of half orange
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp of fresh or dried thyme
100 g danish feta
2 large handfuls spinach
salt and pepper
parsley, to garnish


1. Wash the beetroot gently, under cold running water. Make sure you do not pierce the skin otherwise the beetroot will bleed when it is boiled. Cover with cold water and bring to a boil, turn heat down and simmer for 1 hour or until tender. Once they are tender, drain and cool. When they are cool enough to handle, peel the skin and cut in half, then cut into three wedges. *you can wear gloves if you don’t want your hands and fingers to stain pink.

2. Preheat oven to 180°. Combine the beetroot, red onion, balsamic, zest, orange juice, thyme, olive oil and salt and pepper. Toss to combine well and pop into the oven and cook for 30-45 minutes, until the onion is cooked.

3. In a bowl, toss in spinach and beetroot mixture on top. Crumble feta and parsley on top. Enjoy!

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