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Cooking
Roasted Beetroot Salad
· 4 servings
Roasting the beetroot
Wash the unpeeled beetroot whole in warm water, then wrap it tightly in foil with a little salt and oil. Roast in an oven preheated to 200°C for about an hour. Remove, let cool slightly, then peel.
Coating in the dressing
Slice the beetroot thinly. In a bowl, mix water with lemon juice, balsamic vinegar, extra virgin olive oil, finely grated ginger and a handful of chopped coriander. Season with salt and pepper. Toss the beetroot slices in this mixture and leave to rest before serving.