Roasted Beetroot & Spanish Onion Salad with Almonds

The crunch and snap of perfectly fresh produce deserves the simplest of treatments. Leaves, herbs and just-cooked vegetables team brilliantly with meats or seafood, nuts and seeds, unctuous cheese or chewy grains to suit the mood of the season. Crusty, rustic bread, either torn at the table or sliced and toasted, is the only accompaniment needed to create a satisfying lunch, dinner or supper.

Roasted Beetroot & Spanish Onion Salad with Almonds
Roasted Beetroot & Spanish Onion Salad with Almonds

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bunch beetroot (about 750g), peeled and cut into wedges

  • 2

    large spanish onions, peeled and cut into wedges

  • 1/3

    cup extra virgin olive oil

  • 1

    tbsp aged red wine vinegar

  • 80

    g blanched whole almonds, roasted

  • 120

    g semi-dried tomatoes

  • 100

    g baby spinach leaves

  • 150

    g firm goat's cheese, crumbled

  • Crusty bread to serve

Directions

Place beetroot, spanish onions and 2 tbsp olive oil in a large roasting pan, season to taste with sea salt and freshly ground black pepper, combine well and roast at 200C for 45 minutes, turning occasionally, or until tender. Transfer roasted vegetables to a large bowl, add remaining olive oil, red wine vinegar, almonds, semi-dried tomatoes and spinach and combine well. Divide warm salad between 6 plates, scatter with crumbled goat's cheese and serve with crusty bread. Serves 6 as an entree or accompaniment.

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