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Roast Beetroot Salad

with Vegetable Broth Garden Veggie
recipe-difficulty
Not too tricky
recipe-serves
8
ready-in
1 hr 10 mins
Roast Beetroot Salad

This colourful Roast Beetroot Salad is one of those classic numbers that pairs perfectly alongside some roast meat and veggies. Feeling like a little fancy and fresh salad? This healthy and edible artwork in a bowl is a must - with Vegetable Broth Garden Veggie adding its superpowers of 10 veggies, calcium, zinc, folate & B vitamins to support immunity, energy and gut wellbeing. Perfectly balanced with burrata, zestiness, dill and some crunch from pine nuts, you can see why this salad is hard to beet!

Sides & Snacks
Mediterranean inspired
Pantry Items
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  • 6 beetroot bulbs, fresh
  • 1 tbsp Vegetable Broth Garden Veggie
  • 2 tbsp balsamic vinegar
  • 3.5 oz butter, melted
  • Olive oil
  • Sea salt
  • Fresh cracked black pepper
  • 2 blood oranges
  • 5.3 oz rocket
  • 8.8 oz burrata
  • Bunch of radishes, thinly sliced
  • Fresh dill
  • 3.5 oz pine nuts, toasted
  1. Preheat oven to 356F. 
  2. Cut beetroot into wedges.
  3. Top with broth powder, balsamic vinegar, butter, 2 tbsp olive oil, salt and pepper, then place in the oven and allow to roast for 30 minutes. 
  4. While the beetroot is baking, peel and slice your blood oranges. 
  5. Remove beetroot and set aside to cool for 20 minutes. 
  6. Add rocket to your salad plate as a base and arrange the beetroot, blood oranges, burrata, and radishes on top. 
  7. Garnish with herbs and pine nuts.
  8. Drizzle with olive oil and serve.