Beetroot salad
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Ingredients for 2 people:
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Let's start! Preheat the oven to 180 degrees celsius. Wrap the beetroots first in baking sheet and then in aluminium foil. Place them in a baking tray and roast them in the oven for 1 hour and 30 minutes. In the meantime prepare the rest of the ingredients.
In a small pan roast the pinenuts to golden brown. Set them aside to cool down. They are the last thing you will put in the salad, because you want them crunchy.
Slice the onion about 1 cm thick. Place the 20ml olive oil in a pan and add the onion slices. Sauté until the onion is golden brown and caramelised. Leave it in the pan to cool down.
Dice the zucchini and peppers in about 2cm thick cubes. Place a baking sheet in a tray and spread them in there. Sprinkle them with 1/4tsp salt.
Once your beetroots are done (test them by inserting a knife in to see if they are tender) open them up and let them cool a little before you peel the skin off. Place the tray with the zucchini and peppers in the oven and roast for 40 minutes.
After you peel the skin off from the beets dice them in about 3cm cubes.
Once your peppers and zucchini are done place them in the pan with the onions and bring to medium heat. Add the beetroots and the pinch of pepper together with the rest of the salt (1/4 tsp). Add the 20ml of balsamic vinegar and turn a couple of times to coat evenly. Remove from the heat and place in a bowl Let it cool completely and place in the fridge until you are ready to serve.
To serve, add the rest of the olive oil and balsamic vinegar and toss. Add the pinetnuts and mix slightly. Your salad is ready! Enjoy!
In a small pan roast the pinenuts to golden brown. Set them aside to cool down. They are the last thing you will put in the salad, because you want them crunchy.
Slice the onion about 1 cm thick. Place the 20ml olive oil in a pan and add the onion slices. Sauté until the onion is golden brown and caramelised. Leave it in the pan to cool down.
Dice the zucchini and peppers in about 2cm thick cubes. Place a baking sheet in a tray and spread them in there. Sprinkle them with 1/4tsp salt.
Once your beetroots are done (test them by inserting a knife in to see if they are tender) open them up and let them cool a little before you peel the skin off. Place the tray with the zucchini and peppers in the oven and roast for 40 minutes.
After you peel the skin off from the beets dice them in about 3cm cubes.
Once your peppers and zucchini are done place them in the pan with the onions and bring to medium heat. Add the beetroots and the pinch of pepper together with the rest of the salt (1/4 tsp). Add the 20ml of balsamic vinegar and turn a couple of times to coat evenly. Remove from the heat and place in a bowl Let it cool completely and place in the fridge until you are ready to serve.
To serve, add the rest of the olive oil and balsamic vinegar and toss. Add the pinetnuts and mix slightly. Your salad is ready! Enjoy!
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