Roasted Beetroot Salad | Vegetables Recipes
This roasted beetroot, red onion and watercress salad recipe makes for the perfect side dish that is ridiculously tasty and nutritious.
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 www.jamieoliver.com.
Cooking tools:
- Oven
- Roasting pan
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving platter
- Spoon
Ingredients
- 2 x 600g bunches beetroot (12 to 15 beets)
- 5 tablespoons olive oil
- 3 tablespoons baby capers
- 4 red onions
- 4 cloves of garlic
- 125ml white wine
- a few sprigs of fresh dill
- a few sprigs of fresh mint leaves
- a few sprigs of fresh flat-leaf parsley leaves
- 2 x 75g bags of watercress
- VINAIGRETTE
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 tablespoons extra virgin olive oil
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