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roasted beet salad

Recipe: Recpie: Roasted beet salad

  • 3 heads of Belgian endive
  • 4 medium beetroots
  • 1/2 pomegranate
  • 100 g of feta cheese
  • freshly ground black pepper

Recipe: Orange dressing

  • 3 tbsp. of olive oil
  • 5 tbsp. of freshly squeezed orange juice
  • 1 tbsp. of honey
  • a pinch of salt
  • Wrap each beetroot in aluminium foil and roast at 200C for about an hour - until tender. Let cool, peel and dice.
  • Make dressing by whisking all ingredients together in a small bowl.
  • Cut endives in half, discard outer leaves, cut out the cores, separate the leaves and place them on a large plate.
  • Top with beets, crumbled feta and pomegranate seeds.
  • Drizzle with orange dressing, sprinkle with freshly ground black pepper.