Salads / Vegan

Warm roasted beetroot and purple carrot salad

This is a really colourful salad and as you can see the purple carrots look beautiful when sliced! Also each different type of beetroot has a slightly different flavour so all together not only does it look fantastic but it also has a real depth of flavour which is enhanced by the lemony mustard dressing!

Serves 2 (with left over beetroot)

4 Beetroot – different types if you can get them
2 Purple Carrots
180g Rainbow Chard
Dried Thyme
Spray Oil

1 tablespoon Olive Oil
a squeeze of Lemon Juice
1/2 teaspoon Wholegrain mustard
a splash of Cider Vinegar
Black Pepper

Garlic Bread:
1 Seeded Roll (I used a flat ciabatta shaped roll)
1 Garlic Clove
Olive Oil
Dried Thyme

Wash the beetroots and carrots but don’t peel them. Leave them whole and spray them with some oil, sprinkle with thyme and salt and roast on a baking tray for 45 mins at 180c. They are done when they are soft but not shrivelled up!

Wash the rainbow chard and slice the stalks off the leaves but again leave everything whole. When the beetroot has about 10-15 minutes left blanch the chard stalks in a pan of boiling water for 5 minutes untill softened.Then add to a frying pan with the leaves and fry on a medium heat untill the leaves wilt and the stalks have browned a little bit.

To make the dressing put all the ingredients in a bowl and stir with a spoon, taste it to make sure the balance is ok – you want it to be quite lemony and sharp as the earthiness of the beetroot will balance out the flavours once the dressing is on the salad.

To make the garlic bread roughly chop the peeled garlic clove and put it in a pestle and mortar. Add about 1/2 tablespoon of oil and crush the garlic into the oil untill you almost have a paste. Add a little bit more olive oil so it’s runny, then add the thyme and mix once more. Slice the roll into about 4 or 5 slices and toast one side of each slice under the grill, turn them over and spoon the garlic oil onto the uncooked side then put it back under the grill for 1 minute untill browned slightly.

Take the beetroot and carrots out of the oven and slice each one thinly. Arrange all the vegetables on two plates (any left overs can be put in the fridge and used to add to cold salads or pasta dishes etc) drizzle with the dressing and serve with the garlic bread on the side.

Each flavour element really compliments the other, the garlic bread and dressing help jazz up the beetroot and carrot and add another dimension to the dish. Simple, healthy and not expensive to make! Enjoy x

6 thoughts on “Warm roasted beetroot and purple carrot salad

  1. Thanks, Oh yes I didn’t serve up all the beetroot as it can be abit much! Roast them whole, slice them and serve up enough to make it look pretty 🙂 the rest can be put in the fridge to add to salads another time.

    I got the carrots in Sainsburys but they were called Halloween witches noses….oh the joy of marketing haha! x x x

  2. This looks absolutely delicious! I will keep my eyes peeled for purple carrots….I made a roasted beetroot salad the other day though (admittedly it did contain three beetroots, and I ate ALL the beetroot component as other diners didn’t like beetroot, silly things) but then I had the most crippling stomach ache until lunch the next day—I’m sure there’s a moral in there somewhere…I’ll eat just one next time, and see if there’s any bad reaction. Seriously though, this looks like a great salad xxx

    (and thanks for the vote!)

    • Thanks! I’ve just started getting into photography and it was hard to capture just how vibrant the plate actually looked 🙂 the golden beetroot is my favourite!

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