Balsamic Beetroot & Baby Carrot Salad

Serves 4

4 fresh beetroot
2 brown onions
olive oil
salt & pepper
1/2 bunch baby carrots
1/2C vegetable stock
1tsp caster sugar
10g butter
balsamic vinegar
1Tbsp thyme leaves
3 stalks silverbeet
2tsp brown sugar



1. Preheat oven to 180C. Wash and trim stalks off beetroot and halve onions, leaving skin on both. Add to a baking dish, onions cut side down, and drizzle liberally with olive oil. Season with salt and pepper and bake for 30 minutes.


2. Meanwhile, peel carrots and trim stalks. Heat stock, caster sugar & butter in a small saucepan, add carrots and simmer for 15-20 minutes, until tender.


3. Remove beetroot and onions from oven, drizzle with balsamic vinegar & sprinkle with thyme leaves, cover with foil and return to oven for 10 minutes or until tender. Peel roasted beetroot & onions and cut into large chunks or wedges.


4. Wash beetroot leaves and silverbeet and roughly chop. Wilt in carrot stock for around 1 minute. To assemble, place wilted leaves on a plate and top with beetroot, onions and baby carrots. Combine 3Tbsp balsamic vinegar, beetroot juice from roasting pan & brown sugar and pour over salad. Season with salt & pepper and serve warm.

(Source: Me!)


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