Roasted Beetroot Salad

This vibrant beetroot salad combines earthy roasted beets with bright orange zest, adding a refreshing citrusy twist. Fresh parsley and toasted pistachios bring an aromatic crunch, while creamy white cheese adds a delicate, tangy contrast. Each bite is a delightful balance of textures and flavors, making it a perfect light and colorful dish.

INGREDIENTS

4 medium beetroots

1 orange

Handful of parsley

1/4 cup pistachios (or walnuts)

150g fresh white cheese

Dressing:

4 tbsp olive oil

2 tbsp orange juice

1 tbsp red wine vinegar

1 tsp dijon mustard

1tsp dried oregano

Salt and pepper to taste

INSTRUCTIONS

Preparing the beetroots

1. Preheat oven to 200 degrees C (400 degrees F). Prepare 4 squares of aluminium foil.

2. Trim the roots and stems of your beetroots (and the leaves if you have them). Scrub each beetroot under running water to remove dirt.

3. Place each beet in the center of a square of foil. Drizzle a little bit of olive oil on each beet and rub the oil over the skin, using your hands or a brush. Fold the foil over each beetroot.

   Place the foil packets on a baking sheet and put in the oven. Roast for 45 to 60 minutes, until the beetroots are tender when pierced with a fork (the fork should glide right through them without much resistance).

4. Remove the beetroots from the oven and carefully open the foil packets using oven mitts (watch out for the steam).

5. Once the beets are cool enough to handle, rub the beetroots with your hands to remove the skin, use a knife to remove any extra skin.

Preparing the salad

1. Toast the pistachios in a frying pan for a few minutes.

2. Whisk together the ingredients for the dressing, or put everything in a jar and give it a good shake. (Zest the orange before squeezing it).

3. Slice the beetroots and cover them in the dressing. (You can also marinate them for a while before serving).

4. Chop the parsley, add the orange zest, toasted pistachios, salt and pepper to taste and then crumble the white cheese on top.

NOTES

• You can use walnuts instead of pistachios

• Try playing around with the herbs, maybe add some mint.

• I used a white cheese called Xinomyzithra but any white cheese would work - feta, goats cheese etc.

• Try to find beetroots that are similar in size so they cook properly.