Roasted Golden Beetroot & Onion
- Golden Beetroot
- Large Onion (red or brown)
- Olive Oil
- Orange, juice + zest
- Almonds (ideally roasted)
- White Wine Vinegar
- Honey
- Garlic
- Salt & Pepper
- Pre-heat your oven to 170°C
- Peel your beetroot (luckily you won't get super red hands from this variety!)
- Chop your beetroot & onion into evenly sized pieces. Place onto a baking sheet and toss with olive oil and salt, using your hands. Spread the vegetables out evenly, allowing some room between each piece.
-
Transfer the baking sheet to the oven for about 40 minutes, or until fork-tender and lightly browned.
-
In the meantime, you can make your orange vinagrette!
-
Start by washing your orange and removing the zest with a cheese grater or microplane. Set the zest aside – you’ll use it to sprinkle on top of everything.
-
Then, squeeze the juice of half the orange into a small bowl. Add a good glug of olive oil, white wine vinegar, honey, garlic powder, salt, and pepper to the bowl and whisk everything together well. Give it a taste and see how you go - any vinagrette should have 1/3 vinager to 2/3 oil to make it a good'un!
-
Transfer the roasted beet and onion to a serving dish. Top with toasted almonds, orange zest, and drizzle the orange vinaigrette overtop.
Leave a comment
Please note, comments must be approved before they are published