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

Yields1 Serving

Serves 2

 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
 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

Preheat the oven to 180°C.


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.


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.)


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.