Starters & Light meals

Warm roast beetroot salad with Parmesan

By Abigail Donnelly
4
Easy
40 minutes
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Ingredients

Method
  • 12 beetroot
  • 1 T olive oil
  • Salt
  • Wild rocket
  • Almonds
  • Parmesan
  • Olive oil
  • Red wine vinegar
  • Wholegrain mustard

Method

Ingredients

Preheat the oven to 180°C.

Clean beetroot and arrange on a sheet of tin foil. Drizzle with olive oil, season with salt, wrap and roast for 40 minutes. Remove from the oven, unwrap and remove the skins.

Serve whole with wild rocket and topped with chopped almonds, Parmesan shavings, olive oil, red wine vinegar and wholegrain mustard.

Cook's note: make this dish vegan by using mock Parmesan
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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