Roast Beetroot with Chilli and Red Onion Salad

Roast Beetroot with Chilli and Red Onion Salad
Roast Beetroot with Chilli and Red Onion Salad
Serves/Makes: 2
Ingredients
  • 3 medium beetroots, trimmed at top and bottom
  • 1 small onion, finely diced
  • 1 red onion, sliced into rings
  • 1 scotch bonnet chili, finely diced
  • 2 cloves 
  • 2 cinnamon sticks
  • ½tsp garlic, finely chopped
  • 3tsp olive oil
  • 2tbsp balsamic vinegar
  • salt
  • black pepper, freshly ground
  • good handful mixed salad leaves

 

Method
  • Preheat the oven to 180°C/350°F/Gas mark 4.  
  • Parboil the beetroot, cloves and cinnamon sticks for 15 minutes in boiling salted water.   (Both spices are fabulous with beetroot).   Remove from the heat and leave to cool.  
  • When cool, peel and quarter the beetroot.   Place in the oven for 10 minutes or until the beetroot is soft.   Leave to cool.  
  • Combine the beetroot with the remaining ingredients, and serve.