H o l l y 's a H e r b i v o r e

Roasted Balsamic-Beetroot and Mint Salad

This time of year is all about over eating, indulgent food and mulled wine. So far there have been over 70 mince pies, 30 ginger-cookies, and at least 4 loads of roast-potato-trial-runs for Christmas day  made in this house

…and its not like we’ve had a party of people to share them with. So something equally delicious but a little lighter was probably necessary for lunch! This is another great winter salad, we had it together with the Lemony Broccoli and Potato Salad for lunch yesterday.


2 raw beets

4 tbsp balsamic vinegar

2 tbsp rapeseed oil (or olive oil)

a few sprigs of thyme

1 1/2 tsp honey

half a red onion

a handful of walnuts

a few sprigs of mint

200g raw spinach, washed

  1. Start by roasting the beets – peel and chop in to big chunks or slices. Put into a roasting tray and mix in 2 tbsp of balsamic vinegar, the oil, and the thyme sprigs. Cover with foil and roast in a pre-heated oven at 180c (375 f) for about 45 minutes.
  2. Slice the red onion thinly and mix with the remaining balsamic vinegar and the honey so its completely coated, and set aside.
  3. Toast the walnuts in the oven or in a frying pan for 5-7 minutes or until …toasted. Set aside.
  4. When the beets are tender remove them from the oven and let them sit for a few minutes.
  5. In a serving bowl mix the spinach with the onions and then add the beets on top with the walnuts. Finish with a few torn up mint leaves and seasoning.

Note: this is also delicious with goats cheese or feta. beetrootwinterlight

This entry was published on December 21, 2014 at 2:04 pm. It’s filed under Uncategorized and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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