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Italian Roasted Beetroot and Spanish Onion Salad
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 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