Roasted Beetroot Salad

Do you eat beetroots? Forget that tinned stuff—real, fresh beetroots are the way to go!

If you’ve never had roasted beets, you’re missing out. Roasting brings out their natural sweetness, making them a delightful addition to any meal. This roasted beetroot salad is one of my favorites, combining the earthy sweetness of beets with the smoky flavor of roasted capsicum and the tanginess of feta cheese. The red onion adds a bit of sharpness, and the garlic infuses everything with a rich, savory taste.

Prep the Beetroots with a Scrub

When making this salad, I always recommend scrubbing the beetroots clean but leaving the skins on. The skins add a bit of texture and are full of nutrients. Once roasted, the beets are tender and sweet, perfect for mixing with fresh tomatoes, red onion, and blistered capsicum. A sprinkle of roasted sesame seeds adds a nice crunch, while a few plump olives give a salty contrast that pairs beautifully with the creamy feta.

This salad isn’t just delicious; it’s also packed with health benefits. The ingredients are all fresh and nutrient-dense, making this dish not only tasty but also nourishing. And don’t forget the universal salad dressing—it ties everything together with a burst of flavor.

One quick note: after enjoying this salad, don’t be surprised if your urine or bowel movements have a reddish tint. It’s completely normal and just a sign that your body is processing the beetroot’s natural pigments.

So, give this roasted beetroot salad a try. It’s a vibrant, flavorful dish that’s easy to make and great for your health. Enjoy it as a side dish or a light meal—either way, your body will thank you!

Roasted Beetroot Salad

Ingredients

• 2-3 medium sized beetroots, fresh, cut in 1 inch cubes. Scrub, do NOT peel.
• 1 red capsicum, seeded & cut into 1/2 inch strips and roasted until they blister.
• 1 large ripe tomato, cut into chunks the same size as the beetroot.
• 1 small red onion, finely sliced. (don’t cook, add this fresh)
• 3 cloves garlic, peeled and thinly sliced.
• Feta (goat’s) cheese, A small block , cut into little cubes.
• Universal salad dressing (see Eric’s Salad Dressing page).
• 1 tablespoon roasted sesame seeds, use as a topping just before you serve.
• A couple of nice plump green or black olives to sprinkle of top.
• Sea salt and freshly ground  pepper to suit.

Method:

1.  Rub the beetroots in olive oil and roast at 180C for about 20 minutes until they are sweet and tender.
2.  Grill or pan-fry the capsicum pieces and garlic until they blister a little.
3.  Place the beetroot, capsicum, garlic, tomato, red onion and feta cheese in a bowl and mix together gently.
4.  Add the tablespoon of roasted sesame seeds, mix carefully.
5.  Add a few Tablespoon of the salad dressing, chill and enjoy.

Why Its Good Stuff:

They’re not only delicious but also incredibly good for your liver. Beetroot is one of those vegetables that’s easy to grow, and it’s packed with nutrients like Betaine. This nutrient is great for your heart because it helps lower elevated homocysteine levels, which can be a risk factor for heart disease. Betaine also plays a key role in preventing digestive and liver disorders, making beetroots a powerhouse food.

I’ve always loved beetroots and even use the tops in leafy salads. We often offer  this Beetroot Salad with our favorite Couscous and Eggplant Salad