Garden fresh! Yes, it doesn’t get more delicious than fruit and veggies straight from your own backyard. And because it’s summer, we’re obsessing over tasty salads like this easy roasted version Chef Mikaela Reuben has served up. The perfect for your weekend braai!
ROASTED BEETROOT SALAD
(Serves 4)
Ingredients
- 6-8 red and yellow beetroot (2lb), scrubbed
- ½ tsp salt, divided
- ½ tsp black pepper, divided
- ½ tsp onion powder
- 1 tbsp plus 2 tsp balsamic vinegar
- ½ cup fresh basil
- ½ cup garlic scapes (or 2 garlic cloves), coarsely chopped
- ½ cup pine nuts, toasted 10 minutes in a coat-iron skillet in a 180° oven
- 1 tbsp plus 1 tsp lemon juice
- 3 tbsp olive oil
Method
Heat oven to 180°. Wrap each beet in foil; place on a baking sheet and roast until beets are easily pierced with a fork, about 55 minutes. Unwrap and cool. Peel and cut beets into thin slices. Combine ¼ tsp salt, ¼ tsp pepper, onion powder and vinegar in a bowl; toss in beets and marinate 30 minutes. Puree remaining ¼ tsp salt, ¼ tsp pepper, basil, scapes, pine nuts, lemon juice and olive oil in a food processor. Arrange beets on a serving dish and garnish with pesto.
Looking for more delicious summer recipes? Try this sensational scallop dish or this tasty supergrain salad.
