Roasted beetroot and beet green salad


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Roasted beetroot and beet green salad


1 bn
2 T
olive oil
1 t
dried rosemary
1 t
dried thyme
salad leaves (2 handfuls, washed and torn)
100 g
goat's cheese (crumbled)
tric) pine nuts (!Tablespoon ( toasted)
1 t
balsamic vinegar


Preheat oven to 220 C. Wash and trim beets, leaving their skins on. Wash and reserve beet greens. Place beets on roasting tray. Drizzle with olive oil and sprinkle with rosemary, thyme, salt & pepper. Shake the tray so that beets get coated with oil and spices. Place in the preheated oven and roast for 45 minutes or until beets are fork tender. Take beets out of the oven, let them cool a bit, and peel skins off.  Do not run under water as it will wash away a lot of flavor. Cut into quarters. Drizzle with good extra virgin olive oil and balsamic vinegar, salt & pepper. Toss and set aside. In a skillet warm 1 tsp olive oil. Add beet greens and cook until wilted. To plate put salad leaves down, top with sauteed beet greens, spoon on top roasted beets with dressing, goat cheese and pine nuts.