Betty's Roasted Beetroot and Blood Orange Salad
I always add pepitas (pumpkin seeds), tough you can leave them out if you're not a fan or don't have them handy.
Roasted beetroots can be made ahead of time or even a few days earlier, just peel and keep in the fridge.
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·8 - 10 beetroot, roasted
·2 blood oranges, peeled and carefully segmented
·1/4 cup pepitas
·2 tablespoons olive oil - extra virgin
·1 1/2 tablespoons red wine vinegar
How to Make Betty's Roasted Beetroot and Blood Orange Salad
- Firstly, to roast your beetroot:
Gently spray each one with oil, wrap in foil and bake in the oven for 45 minutes - an hour. Just like you would a baked potato. Let cool and peel (I recommend using gloves unless you want purple hand for weeks!).
- Chop your beetroot into large-ish chunks or eighths. Finally add everything else and carefully toss. Pour into a bowl and serve.