Roasted beetroot and red onion salad with a balsamic vinaigrette. A warm winter salad that makes use of seasonal vegetables.
My diet has included a lot more seasonal ingredients and dishes the past year. This has reflected my ambition to reduce my carbon emission footprint, in part by eating fruit and vegetables that are seasonal and grown locally.
Eating seasonally has certainly made me more attune with what am I eating, from preparing the food to noting the different tastes and flavours that come with eating fresh, vibrant food.
This winter salad uses deeply coloured beetroot and red onion that are roasted until tender. I have drizzled over a balsamic vinaigrette; I find the sharpness compliments the sweeter qualities of the roasted vegetables. Serve alongside hearty stews and vegetable chillies to add a fresh, yet wintry flavour to your dishes.
Leave a comment and let me know how you get on making this roasted beetroot and red onion salad. I’d love to see your creations over on instagram!
More autumnal recipes:
Sweet potato and chickpea curry
Vegan shepherd’s pie and sweet potato mash
Roasted beetroot and red onion salad
Ingredients
- 3 large raw beetroot
- 1 large red onion
- 1 tbsp olive oil
- Salt to season
For the vinaigrette
- 1 tbsp extra virgin olive oil
- 1/2 tbsp balsamic vinegar
- 1/4 tsp sugar
- Generous pinch of salt
Instructions
- Wash and dry the beetroot. Trim the stalks to approximately 2cm in length. Wrap the beetroot in 2 layers of foil and place on a baking tray. Bake at 200°C / 180°C fan / gas 6 for 2 hours. Remove, carefully remove the foil and allow to cool. When cool to the touch, gently peel off the skin.
- Cut the onion into eight wedges. Add to a bowl and coat with the olive oil. Season with a pinch of salt. Spread out onto a baking tray and roast for 20 minutes at 200°C / 180°C fan / gas 6.
- To prepare the dressing, add the ingredients to a bowl and whisk to combine. When the beetroot is warm, slice into thick discs and then cut in half so they resemble half moons. Pull apart the wedges of red onion into smaller segments. Add to a bowl along with the beetroot and finish by dressing the vegetables with the balsamic vinaigrette.