Description
A colorful and healthy salad featuring roasted beetroot and fresh tomatoes, perfect for any occasion.
Ingredients
Scale
- 3 medium beetroots, trimmed and washed
- 2 cups cherry tomatoes, halved (or 3 medium ripe tomatoes)
- 1 small red onion, thinly sliced (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., parsley or basil)
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each beetroot in aluminum foil and place on a baking sheet. Roast for about 45-60 minutes, or until tender. Let cool, then peel and slice.
- In a large bowl, combine the roasted beetroot, cherry tomatoes, and sliced onion.
- Drizzle with olive oil and season with salt and pepper. Toss gently to combine.
- Garnish with fresh herbs before serving. Enjoy your salad!
Notes
Serve this salad fresh, either as a starter or a side dish. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: beetroot, tomato, salad, vegan, healthy, roasted