Preeti Shridhar
Mar 13, 20192 min
I make this salad very often during winters but never got down to writing the recipe.
Roasting enhances the sweetness of beetroot and carrot. That's the reason I never boil beetroots. Infact I roast quite a few beetroots at a time and freeze them. Then whenever I want to make a salad I remove one from the freezer, thaw it, and bingo I am ready to go.
Ingredients
Beetroot 2 mediim
Carrots 2 medium
Pineapple 2 thick slices
Extra virgin olive oil 1 tsp
Salt 1/4 tsp
Pepper pd 1/4 tsp
Dressing
Balsamic vinegar 2 tbsp
Extra virgin olive oil 1tbsp
Raw cane sugar 1 tsp
Salt 1/4 tsp or to taste
Pepper pd 1/4 tsp
Method
Scrub and wash beetroot and carrot.
Take a baking sheet. Line it with a silicon mat or parchment paper.
Place beetroot, carrots and pineapple slices on it.
Rub olive oil, salt and pepper all over them.
Roast in a pre heated oven at 200 degrees Celsius.
After 10 minutes remove the pineapple slices.
Roast the carrots and beetroot until tender.
Will take any where between 30-40 minutes.
Once they cool down slightly, peel the beetroots. You may decide not to peel carrots.
Now chop them to bite size pieces and arrange on a platter.
For the dressing:
Heat balsamic vinegar, salt, pepper pd and sugar in a pan. Once it reduces slightly, remove from fire and mix extra virgin olive oil.
Remove the dressing in a bowl.
At the time of serving pour the dressing over the roasted veggies and fruit.
Serve immediately.
Note: you can serve it warm or cold. Tastes good either way.
If serving cold, can also add Cucumber for crunch.