Roasted beetroot with kombucha vinaigrette
Photo by Tam West
Beetroot and salad
|1 kg||Beetroot, medium sized, we used red and yellow beets|
|4 handfuls||Lettuce leaves, shredded|
|2||Carrots, cut into fine strips|
- Place all the dressing ingredients in a screw-top jar with a tight fitting lid and shake well. Season with salt and freshly ground black pepper.
- Heat the oven to 180C. Line a roasting dish with foil or baking paper, leaving overhang. Place beets inside and wrap.
- Roast for 1½ hours until tender. This will depend on the size of your beets. To test, insert a fine skewer, it should slip through easily. Remove beets from the oven and rub off the skins under cold running water. Allow to cool a little before slicing, seasoning with salt and freshly ground black pepper and dressing.
- Make up a salad bowl of sliced beets, shredded lettuce, carrots and eggs. Top with a few chives. Serve with lemon wedges for extra acidity.