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Baked beetroot and wild rocket salad

This baked beetroot and wild rocket salad is a really nice, basic salad that can be used as a side dish with roast chicken/beef or grilled fish etc. If you add some pancetta, prosciutto or mozzarella/feta, then you’ll get a lovely, easy-going salad for lunch or a yummy starter at a dinner party. You can pre-bake the beetroots, then the salad will only take 5 minutes to assemble.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 baby beetroots
  • 1 clove of garlic smashed
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 1 tsp dried oregano or fresh thyme leaves
  • Salt and pepper
  • Pinch of Chilli flakes optional
  • 50 g wild rocket leaves
  • 2 spring onions thinly sliced (optional)
  • For the dressing:
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp of olive oil
  • squeeze of lemon juice
  • Balsamic glaze to serve

Method
 

  1. Wash the beetroots. If they are organic, you don’t need to peel them, just scrub them well. If they are not organic, then peel them.
  2. Put the beets in a baking tray, then add the olive oil and balsamic vinegar, garlic and your chosen herbs. Season to taste and scatter the chilli flakes on top, if used. Toss, then cover the dish with foil and bake in a preheated oven for about 20- 30 minutes.
  3. When the beets are tender, remove the dish from the oven and let them cool.
  4. When cooled, remove the roots and rough parts, then slice them into thin wedges.
  5. Scatter the rocket leaves onto a platter, then arrange the beetroot wedges on top.
  6. Mix the dressing with the salad, then drizzle some balsamic glaze over it just before serving.