Roasted Beetroot Salad (Recipe)

Ingredients

454g (1 lb) unpeeled betroot, washed

3 tbsp olive oil

1 tbsp chopped shallot

1 tbsp fresh lemon juice

1 1/2 tbsp rice wine vinegar

1 tsp honey

1/4 tsp salt

75 (3 oz) roughly chopped baby rocket

1 large apple, quartered, cored and cut into strips

Steps

1.  Preheat the oven to 220°C, 425°F, gas mark 7.

2.  Wrap medium-size beetrot in aluminum foil and roast in the middle of the oven until tender, about 1-1 1/2 hours, more for large betroot.  Unwrap the betroot and let cool.

3.  While the betroot is roasting, make the dressing by stirring together the oil, shallot. lemon juice, vinegar, honey and salt in a large bowl.

4.  Slip the skins from the betroot, trim the green stems and halve any large betroot.  (Wear plastic gloves while peeling and working with betroot, as ït will stain your fingers.)  Cut the betroot into 6mm (1/4in)-thick slices and add to the dressing; toss to coat.

5.  Arrange the betroot on a platter and drizzle with any dressing remaining in the bowl.  Top with the baby rocket, then the apple.  Serve immediately.

From: Low-Carbo Cooking