A hearty Italian style winter salad that combines the earthiness of beetroot with sweet Spanish onions balanced out by the acidity of the balsamic.
Beetroot Salad

An Italian takes on rustic winter salad

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
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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