Royal Red Salad
Recipe by Ingredients
Beetroot is very healthy; a good source of folic acid needed for strong bones. I love roasting my beetroot rather than boiling or steaming it. It is very easy to do and it intensifies the flavour of the beetroot.
Method
Simply wash the fresh beetroot – smaller ones are sweeter. Do not cut off the roots or the leaf ends. Rub with olive oil, sprinkle with salt and bake them on a tray in the oven at 180 ˚C. Test the beetroot after 45 minutes by inserting a testing pin or a knife to feel if they are soft and cooked. Let them cool down, peel and cut into cubes.
Put the sliced onion in a small glass bowl, sprinkle with salt and let it stand for the hour the beetroot is in the oven. Drain and keep the salty onion juice for the dressing.
Mix the onion juice with lemon juice and olive oil, then add the chopped garlic to make the dressing.
Mix the beetroot, pomegranate and herbs plus the dressing.
Top up with a sprinkle of freshly ground black pepper.
Serves 6 people
LATEST RECIPES
-
1 -
2 -
3 -
4
Recipes edited, tested, styled & photographed by
HouseFinder Namibia. © 2019, All rights reserved
Disclaimer
Privacy Policy
Another website escaped from the 