Balsamic Roasted Beetroot and Citrus Salad
I love the roasted beetroot in the Balsamic Roasted Beetroot and Goats Cheese Salad. So I wanted to use it in some vegan salad. I paired it here with a mixture
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at twimii.com.
Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Plate
- Measuring cup
- Measuring spoon
- Blender
- Mixing bowl
- Aluminum foil
- Serving platter
- Spoon
- Citrus press
- Fork
Ingredients
- 400 500g beetroot, trimmed, peeled & sliced
- 1 onion, peeled & sliced
- 2 tbsp balsamic vinegar
- 2 tsp red wine vinegar
- 1 grapefruit
- 2 large oranges
- 1 (400g) tin of chickpeas, well rinsed and drained
- 1 lemon
- small garlic clove, minced
- 1 avocado
- 50g baby spinach leaves
- 50g rocket leaves
- half lime
- extra virgin olive oil
- salt
- freshly ground black pepper
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