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  • Preeti Shridhar

Ombre Salad : Roasted Beetroot, Carrot and Pineapple Warm salad

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

  1. Scrub and wash beetroot and carrot.

  2. Take a baking sheet. Line it with a silicon mat or parchment paper.

  3. Place beetroot, carrots and pineapple slices on it.

  4. Rub olive oil, salt and pepper all over them.

  5. Roast in a pre heated oven at 200 degrees Celsius.

  6. After 10 minutes remove the pineapple slices.

  7. Roast the carrots and beetroot until tender.

  8. Will take any where between 30-40 minutes.

  9. Once they cool down slightly, peel the beetroots. You may decide not to peel carrots.

  10. Now chop them to bite size pieces and arrange on a platter.

  11. For the dressing:

  12. Heat balsamic vinegar, salt, pepper pd and sugar in a pan. Once it reduces slightly, remove from fire and mix extra virgin olive oil.

  13. Remove the dressing in a bowl.

  14. At the time of serving pour the dressing over the roasted veggies and fruit.

  15. Serve immediately.

  16. Note: you can serve it warm or cold. Tastes good either way.

  17. If serving cold, can also add Cucumber for crunch.


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