If you don’t like caraway, replace with cumin seeds or even a sprinkling of dukkah. Can be served on it’s own as a starter, as a salad or with smoked salmon. I put little spoonfuls of the salad in croustades at Christmas as a canapé
Preheat the oven to 190C fan
Place the beetroots on a large piece of foil, Drizzle generously with rapeseed oil and season well with salt and pepper. Seal the beetroot into a loose parcel, making sure that no air will be able to escape. Place on a baking tray and roast for 1 hour. This time will vary depending on the size of the beetroot. Carefully open the parcel and pierce with a knife to see if they are cooked. Open the parcel and leave until cool enough to handle.
While the beetroot is cooking, sprinkle the caraway seeds onto a tray and pop in the oven for a few minutes. Remove and set aside to cool.
Put the shallot and red wine vinega in a small pan along with 1/2 tsp salt and 2 tsp caster sugar. Bring to the boil then remove from the heat.
When the beetroot is cool enough to handle, slip the skins off. Dice the beetroot into whatever size you like. I like a small dice. Pour the vinegar mixture over the the diced beetroot and leave to cool completely.
Mix yoghurt caraway seeds, rapeseed oil and pepper. stir into the beetroot coating fully, sprinkle mint
Roast Beetroot Salad with Caraway & Mint
Ingredients
- 1 kg beetroot washed, skin left on
- rapeseed oil for drizzling
- sea salt for sprinkling
- 2 tsp caraway seeds
- 2 banana shallots very finely diced
- 50 ml red wine vinegar
- 1/2 tsp fine salt
- 130 g greek yoghurt
- 1 tbsp rapeseed oil
- mint leaves to finish chopped
Instructions
- Preheat the oven to 190C fan
- Place the beetroots on a large piece of foil, Drizzle generously with rapeseed oil and season well with salt and pepper. Seal the beetroot into a loose parcel, making sure that no air will be able to escape. Place on a baking tray and roast for 1 hour. This time will vary depending on the size of the beetroot. Carefully open the parcel and pierce with a knife to see if they are cooked. Open the parcel and leave until cool enough to handle.
- While the beetroot is cooking, sprinkle the caraway seeds onto a tray and pop in the oven for a few minutes. Remove and set aside to cool.
- Put the shallot and red wine vinegar in a small pan along with 1/2 tsp salt and 2 tsp caster sugar. Bring to the boil then remove from the heat.
- When the beetroot is cool enough to handle, slip the skins off. Dice the beetroot into whatever size you like. I like a small dice. Pour the vinegar mixture over the the diced beetroot and leave to cool completely.
- Mix yoghurt caraway seeds, rapeseed oil and pepper. stir into the beetroot coating fully, sprinkle mint
Video
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