In
AuthorJanella
Rating

Serves 2

Yields1 Serving
 4 small beetroot
 1 red onion, quartered
 2 tsp olive oil
 1 red onion, quartered
 ½ tsp sea salt
 ½ cup whole almonds, toasted
 1 cup shredded radicchio
Dressing
 1 tbsp maple syrup
 1 tsp red wine vinegar
 1 tsp sumac
 1 tbsp olive oil
 ½ tsp each of sea salt and cracked black pepper
1

Preheat the oven to 180°C.

2

Scrub the beetroot with a veggie brush or a clean cloth. Place on a sheet of greased foil, then fold in the sides and seal. Transfer to a baking tray.

3

On the same tray, drizzle the onion with the oil and sprinkle on a little salt. Bake for about 30 minutes, or until the beetroot are tender and the onion is golden. (Test the beetroot with a skewer.)

4

For the dressing, mix all the ingredients in a bowl. Set aside. When cool enough to handle, cut up the beetroot and place in a bowl with the onion, almonds and radicchio. Drizzle with the dressing and gently toss.

Ingredients

 4 small beetroot
 1 red onion, quartered
 2 tsp olive oil
 1 red onion, quartered
 ½ tsp sea salt
 ½ cup whole almonds, toasted
 1 cup shredded radicchio
Dressing
 1 tbsp maple syrup
 1 tsp red wine vinegar
 1 tsp sumac
 1 tbsp olive oil
 ½ tsp each of sea salt and cracked black pepper

Directions

1

Preheat the oven to 180°C.

2

Scrub the beetroot with a veggie brush or a clean cloth. Place on a sheet of greased foil, then fold in the sides and seal. Transfer to a baking tray.

3

On the same tray, drizzle the onion with the oil and sprinkle on a little salt. Bake for about 30 minutes, or until the beetroot are tender and the onion is golden. (Test the beetroot with a skewer.)

4

For the dressing, mix all the ingredients in a bowl. Set aside. When cool enough to handle, cut up the beetroot and place in a bowl with the onion, almonds and radicchio. Drizzle with the dressing and gently toss.

Warm Roasted Beetroot and Almond Salad (DF, GF, V, VG)
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