The last recipe inspiration post included pumpkin and beetroot. I have since roasted beets and they taste great, much better than the vacuum-packed beetroot, they have a surprising sort of butteriness to them. And they are easy enough to do and much healthier. That said they take a while and are very messy so … I probably will stick to convenience versions for everyday sorts of recipes – but definitely every now and then I’ll got to the bother of roasting them myself.
In the inspiration post I wondered if a salad of roasted beets, pumpkin and orange might be nice. While I like the beetroot and orange together and I like the roasted pumpkin by itself but together, at least the way I made it, didn’t work. I roasted half the pumpkin in garam masala and it tasted really great. The other half I used for a simple curry made with onion, pumpkin, curry powder, garam masala, cayenne pepper, coconut milk and peas. It was very nice but I’m not going to do a recipe post for the pumpkin because it’s pretty much the same recipe that I link to on the inspiration post page.
I used the How To Roast Beets in the Oven from the Kitchn method for roasting my beets. It works well.
I’ve used salad leaves, and maybe beet leaves would be good in this, but honestly and I only realized after that it’s better without the leaves. The beetroot, orange, onion is good all by itself.
- olive oil
- red wine vinegar
- 2 oranges
- 1 onion
- 1 - 2 tablespoons orange mustard vinaigrette
- salad leaves optional
- Roast the beets: Scrub the beets and trim the tops to 1 - 2 cm. Place each beetroot on a large piece of tin foil. Oil each one and drizzle over a little red wine vinegar. Wrap each one in their piece of foil. Place in a baking dish and bake in a pre-heated oven at 200 C for an hour or so - until you can easily push a knife through.
- When the beets have finished roasting unwrap, take them out, peel and slice thinly and place in a suitable container. There will be roasting juice left in the foil packets, pour this liquid into a bowl.
- Zest the orange and juice it. Add the zest to a non-stick frying pan and fry on a gentle-medium heat for a minute or so until it starts to crisp and becomes fragrant. Add this and the strained orange juice to the bowl with the roasting juices. Add red wine vinegar to this - follow your own taste - I added two good dashes to this.
- Halve the onion. Peel it and slice thinly. Add the onion and the bowl of beet-orange-vinegar juice into the container with the beets. Leave this to marinate for at least 1 hour.
- Make the salad: If you are using the salad leaves toss them in the orange mustard vinaigrette dressing. If not there's no need to add dressing to the salad, there is already plenty of flavour from the marinated roasted beets, orange and onion. Segment the last orange. Chop half an onion finely and combine the orange, onion and beets in a bowl.