Balsamic Roasted Beetroot {two ways}

by Catherine on September 19, 2012

in Recipes

My mother is going to find this post strange. And probably a little bit annoying. That’s because I have never ever accepted even a whiff of beetroot on my plate for as long as she raised me. But over the winter I a made a concerted effort to finally learn to love beets, and after coming up with this recipe I official count myself a convert. The virtues of beetroot are clear: it’s stunningly vibrantly beautiful, sweet and earthy, nutrient-packed, foolproof to prepare, plus there’s no waste since the stems and leaves can be put to delicious use in the juicer. Today I give you two recipes in one – a warm salad to enjoy when your ruby roasted morsels are fresh from the oven, and another to transform up the leftovers into a scrumptious snack later on. {Note: these recipes are my own inventions so there are no, you know, measurements. Just make enough and do what you feel!}

roast beetroot goats cheese walnut salad roast beetroot goats cheese walnut salad

Balsamic Roasted Beetroot, Goat’s Cheese & Toasted Walnut Salad

1. Peel and dice beetroot into small bite-sized pieces. Don’t worry about fingers getting stained, they’ll just need a bit of a scrub.

2. Transfer beets into an oven dish. Add some minced garlic and sea salt, then a good splash of olive oil and balsamic vinegar – enough to coat the beets.

3. Cover with a lid or foil and bake in a hot 200C oven for 45min to an hour, or until the point of a knife easily pierces the flesh of the veg.

4. In a dry pan toast a handful of walnuts, keeping a close eye so they don’t burn.

5. Assemble a plate with a handful of baby spinach or other fancy greens, a heaping spoonful of roasted beetroot, a crumbling of goat’s cheese, and a sprinkling of the toasted nuts. Finish with an extra drizzle of olive oil and enjoy! (If you have a fresh pumpkin sourdough loaf from Infinity Bakery to go with your salad… well… all’s the better!)

Balsamic Roasted Beetroot dip & Home-made Flatbread

1. Place a handful of walnuts in a food processor and pulse until ground.

2. Add in your leftover roasted balsamic beetroot, and a few chopped up pieces of whatever hard or soft cheese you have on hand. Pulse to combine.

3. While pulsing the food processor, drizzle enough olive oil to loosen the mixture to create the right consistency.

4. Transfer the dip into a bowl and serve with slices of fresh baked flat bread (a.k.a leftover pide base drizzled with a light coating of olive oil and baked without toppings).

{ 3 comments… read them below or add one }

Teresa

I use to hate beetroot when I was a child too. I think it was mostly because it would make everything else purple and I was so fussy!

I love beetroot now and combined with goats cheese in a salad is one of my favourite ways to have it. :)

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Rebecca

Beetroot + goats cheese = winner!

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Chrissie

OMG! I am just back in Australia for a week and I stumbled on your great blog. I live in Ubud, Bali now and two weeks ago my favourite eating waroung had a “special of the day” which was Baby Beets with Goats Cheese and Toasted Walnuts” and it was to die for! I now have the recipe thanks to your blog and also a great new blog to look forward to read also. I am just starting a blog myself on my villa I have designed and built in the ricefields with ikat and batik I have commissioned and designed and also other furniture too, so I will be reading your blog on how to get started on blogging also. Thanks for a great blog x

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