Roasted Beetroot Salad & Rustic Tomato Sauce | Huw's Garden Recipes #4
The secret to the tastiest beetroot? Whole roasted skin-on! Plus the rustic tomato sauce I make that is an absolute winner.
Roasted Beetroot & Mapard Dressing
Beetroot. One of my absolute favourite vegetables to grow and eat. Simplicity is key when it comes to enjoying the best that beetroot has to offer; roast them whole. No slicing, no peeling, no grating, no boiling. Just get your beetroot, give it a quick scrub, and roast it at around 180 degrees C in the fan oven for 1.5 hours. Let it cool, peel the skin, and you are ready to make this stunningly simple yet morish salad. Here is a before and after of roasting the beetroot whole:
