Roasted Beetroot Salad

Do you eat beetroots?   Forget that tinned stuff, eat real beetroots. What a tasty beetroot dish – and good for your liver too. I love beetroots and use the tops in leafy salads as well. Beetroot is very easy to grow and contain betaine (also found in wheat germ, even higher levels). Betaine is good for your heart, it helps lower elevated homocysteine levels and in addition it helps to prevent many digestive and liver disorders. Beets taste nice and sweet when roasted.


  • 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.
  • Fetta (goat’s) cheese, A small block , cut into little cubes.
  • Universal salad dressing (see Eric’s Salad Dressing sheet)
  • 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.


  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 fetta cheese in a bowl and mix     carefully.
  4.  Add the tablespoon of roasted sesame seeds, mix carefully.
  5.  Add a few Tblsp of the salad dressing, chill and enjoy.

Health Tip: You may find your bowel motions and your urine may turn a bit reddish the day after this salad, don’t be alarmed, you have not got bowel or bladder cancer!