Beetroot salad
Item 1 of 1
- Side
- 2
- 35 minutes
Bruno Loubet's bold beetroot salad is straightforward to prepare, but offers a wealth of earthy flavour from beetroot, walnut oil and parsley, and tangy notes of garlic and balsamic vinegar. A visually appealing and flavourful side for any time of year.
First published in 2015
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Ingredients
Metric
Imperial
- 150g of baby beetroot, raw
- 1/2 bunch of flat-leaf parsley
- 1/2 red onion, finely sliced
- 1/2 garlic clove, finely chopped
- 1 1/2 tbsp of balsamic vinegar
- 1 1/2 tbsp of extra virgin olive oil
- 1 1/2 tbsp of walnut oil
- salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Wrap the beetroot in some tin foil and bake until tender - this should take approximately 30 minutes
- 150g of baby beetroot, raw
3
Peel and quarter the beetroots and add to a mixing bowl. Mix in the garlic, onions and parsley and dress with the walnut oil, olive oil, balsamic and seasoning. Serve immediately
- 1/2 bunch of flat-leaf parsley
- 1/2 red onion, finely sliced
- 1/2 garlic clove, finely chopped
- 1 1/2 tbsp of balsamic vinegar
- 1 1/2 tbsp of extra virgin olive oil
- 1 1/2 tbsp of walnut oil
- salt
- pepper
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