Beetroot Recipes - This beetroot salad recipe can be enjoyed every day! It is healthy and delicious.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Salad
Cuisine: European cuisine
Keyword: easy, fall, gluten free, roast beet
Servings: 2people
Calories: 144kcal
Author: Cooking Journey
Equipment
foil
Oven
knife and chopping board
serving plates
Ingredients
2beetroots
20mixed salad leaves rocket, spinach etc
14cubesfeta cheese
3-4tsp grainy mustard
2tsppumpkin seeds
2tspsunflower seeds
2tspolive oil
Instructions
Prepare ahead your raw beetroot, wash and peel off the skin. Cut beetroot in quarters, drizzle with olive oil, wrap in foil and bake at 200 C / 390 F hot oven for about an hour until soft (check with fork). Cool the beetroot, then cut in pieces.
2 beetroots, 2 tsp olive oil
Place the salad leaves on the round serving plate.
20 mixed salad leaves
Place about 3 beetroot pieces on the leaves
Place the feta cheese near the beetroot pieces.
14 cubes feta cheese
Spread the grainy mustard on the beetroot pieces.
3-4 tsp grainy mustard
Sprinkle the seeds on top of the salad.
2 tsp pumpkin seeds, 2 tsp sunflower seeds
Video
Notes
You can make this salad with store-bought precooked beetroot too. You can use any seeds – sunflower, pumpkin, sesame or chopped walnuts instead.