Warm Roasted Beet Salad Recipe - Roz Ka Khana With Figaro Olive Oil
The Warm Roasted Beet Salad Recipe is a wholesome and diabetic friendly dish that is perfect for the winters. The red wine vinaigrette along with the onions, walnuts and feta, bring out delicious flavors and taste and perfect for a winter dinner along with a soup and pasta.
Serve the Warm Roasted Beet Salad along with Vegetable Clear Soup with Lemongrass and Spring Vegetables Tagliatelle Pasta (With Mustard Lemon Basil Sauce) for a delicious weeknight dinner
Did You know: Extra virgin olive oil is great for salads and cold cooking. You can use Extra Virgin olive oil for - dressings, dips, salads or even for marinating to add a lovely flavor to your dish.
10 M
20 M
30 M
4 Servings
Ingredients
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Ingredients for Dressing
- 2 cloves Garlic , minced
- 2 tablespoon Red Wine Vinaigrette
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Honey Ingredients For Salad
- 2 Beetroots , sliced
- 1/4 cup Feta Cheese , crumbled
- 1 tablespoon Pickled Jalapenos , sliced
- 1 Onion , cut into rings
- 3 tablespoons Walnuts , chopped
- Basil leaves , a few sprigs roughly torn
- Salt , to taste
How to make Warm Roasted Beet Salad Recipe - Roz Ka Khana With Figaro Olive Oil
To begin making the Warm Roasted Beet Salad Recipe, first peel and slice the beets.
Heat the Extra Virgin Olive oil in a heavy skillet, add the beets and sprinkle some salt. Cover and allow it to steam cook until just about done.
Once the beets are cooked through, add the chopped garlic, feta cheese, red wine vinegar, honey, jalapenos and onion rings.
Toss for a few minutes, turn off the heat and serve warm.
Serve the Warm Roasted Beet Salad along with Vegetable Clear Soup with Lemongrass and Spring Vegetables Tagliatelle Pasta (With Mustard Lemon Basil Sauce) for a delicious weeknight dinner
