An Italian takes on rustic winter salad
Italian Roasted Beetroot and Spanish Onion Salad
A hearty Italian style winter salad that combines the earthiness of beetroot with sweet Spanish onions balanced out by the acidity of the balsamic.
Ingredients
Serves:
- 200 mL Praise Italian Dressing
- 1.6 kg Beetroot raw/whole - similar sizes
- 150 g Spanish onion, finely sliced
- 20 g Flat leaf parsley - picked
- 2 g Salt and Pepper
Method
Step 1
Prepare beetroot by trimming the tops and removing the tail. Season with salt and pepper. Wrap each beetroot in a piece of foil.
Step 2
Place in the oven on 200° C for about 40 minutes or until beetroot is tender.
Step 3
Take out of the foil and peel off the skins, best to wear rubber gloves for this as its very messy!!!
Step 4
Cut beetroot into quarters or eights, depending on size, place into a bowl add the finely sliced onion and mix with Praise Italian Dressing.
Step 5
Garnish with roughly chopped parsley