Welcome the rich flavours and vibrant colours of this spring salad to your dinner table. A perfect combination of soft, sweet and roasted beetroot topped with fresh rocket, rosemary and orange segments.
3-4 medium beetroots
3/4 cup olive oil
1/3 cup balsamic vinegar
2 sprigs of fresh rosemary
1/2 cup pitted olives
1/2 cup walnuts
good handful of fresh rocket
Cut the ends of the beetroots and scrub them clean.
Chop into chunks and place them on a baking tray, sprinkle with 1/4 cup of the olive oil and olives.
Bake at 180 degrees Celsius until tender, depending on the size of your beetroots this could be between 40-80 minutes. To speed up the process cover the tray with foil.
Place the beetroot into a bowl and add the remaining olive oil, balsamic vinegar, rosemary and walnuts – toss well.
Marinate for lease a few hours – the longer the better.
Before serving, peel an orange and cut or divide into sections. Lightly toss the marinated beetroot with the fresh rocket leaves and then scatter orange segments over the top.