You either love beetroots or you hate them. I learned to like them late. Roasted in the oven with herbs they become really juicy and the bitter substances vanish. Together with other vegetables a wonderful salad can be put together. The Chef’s Handyman team says, beetroots again, but is happy about the salad.
For the salad, sprinkle 3-4 beetroots and 2 sweet potatoes with salt, add peppermint and wrap in foil. Roast in the oven at 200°C for about 2 hours. Take out and let cool. The beetroots and the sweet potatoes can be prepared the day before.
Cook peas, peas or beans in a steamer or in salted water until soft. Remove and allow to cool.
Cut the beetroots, tomatoes and sweet potatoes into pieces and serve on plates. Garnish with herbs.
For the vinaigrette, mix 8 tablespoons olive oil, 3 tablespoons white balsamic vinegar, salt and pepper and a teaspoon mustard well and spread over the salad.
If you like, you can serve it with cottage cheese or an egg.
Shopping list for the beetroot salad for 4 people, 4 beetroot, 2 sweet potatoes, 100 g beans or peas, 8 tomatoes, parsley, chives, peppermint, salt, pepper, olive oil, white balsamic vinegar, mustard.
Who tests the beetroot salad? The Chef’s Handyman team wishes you a good appetite