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Roasted beetroot salad
Sweet roasted beetroot on fresh salad leaves with red onion — simple yet elegant.
50 min4 servings
Ingredients
- 0.5 kg beetroot
- 100 g salad mix
- 0.5 red onion
- juice of 0.5 lemon
- olive oil, salt, walnut
Method
- 1
Wash the beetroot well, wrap in foil and roast at 180 °C until soft (about 40 minutes).
- 2
Let it cool a little, peel and cut into wedges.
- 3
Serve on the salad leaves, scatter with thin red onion and coarsely chopped walnut.
- 4
Drizzle with olive oil and lemon juice, season to taste.
Ingredients from our shop
Add the ingredients we stock to your cart in one click.
Red onion (0.5 kg)
HUF 450
Beetroot (0.5 kg)
HUF 790
Chemical-free lettuce mix (10 dag)
HUF 762
Lemon (0.5 kg)
HUF 590
Tip
Tip: roasted beetroot is great cold too — make a bigger batch for the holidays.