Roasted Beetroot Raw Honey Salad Recipes

ROASTED BEETROOT & RAW HONEY SALAD

Steps:

• Heat the oven to 220C/200C fan/gas 8. Toss the beetroot, ½ tbsp oil and the thyme in a roasting tin. Season. Roast for 30-35 mins or until tender, adding the feta for the last 10 mins. Leave to cool slightly.
• Whisk the remaining oil with the honey, a splash of cold water to loosen and some seasoning. Warm the lentils in a pan or microwave, then season. Toss the beetroot and feta with the rocket and dressing, then serve on top of the lentils with the seeds and dill scattered over.

EASY AND DELICIOUS ROAST BEETROOT

Steps:

• Heat the oven to 400 F (200 C/Gas Mark 6).

HONEY-ROAST BEETROOT

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.

ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
• Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
• Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

ROASTED PUMPKIN AND BEETROOT SALAD

Steps:

• Preheat your oven to 400 °F.
• Prep a baking tray by covering it with parchment paper (I don't recommend using a silicone baking mat with beetroot).
• Cut the pumpkin in half and remove its seeds. Cut off the peel and cube the pumpkin. Aim for small bite-sized cubes.
• Toss the pumpkin cubes with ½ the olive oil and a pinch of salt. Optional to add black pepper.
• Peel and wash the beets. Cut into small cubes, slightly smaller than the pumpkin cubes. Always wash anything beetroot touches right away to avoid stains!
• Toss the beets in ½ the olive oil and some salt. Optional to add black pepper.
• Place cubed beets on one half of the baking tray and pumpkin on the other half.
• Roast for 30-40 minutes, until your pumpkin and beetroot are soft through to the center. Pumpkin may fully cook before the beetroot. If that's the case, remove the pumpkin from your tray and continue roasting the beetroot until it's soft in the center.
• Remove the cooked veggies from your oven. You can serve the roast pumpkin and beetroot hot over the salad, allow them to cool to room temperature before serving, or chill in the fridge for a completely cold salad.
• Add all the dressing ingredients to a small jar. Secure the lid and shake well to combine.
• You can also whisk the dressing together in a small bowl using a fork or whisk.
• If you plan to eat the full salad in one meal, toss the roasted pumpkin and beetroot with the salad greens, dressing, walnuts, pumpkin seeds and pomegranate seeds.
• If you plan to have leftovers, keep salad greens separate from the dressing, roasted pumpkin and beetroot. Serve by placing some greens on the plate with all the toppings and a drizzle of dressing.
• Some other tasty toppings are vegan feta and avocado. For a heartier salad, add cooked quinoa and/or lentils.