For some, it may feel like completely the wrong time of year to be making salads. I, however, am fresh from five days of eating takeaway whilst working an event and am in need of some fresh, healthy and tasty food. This is starting with a roast beetroot salad and whatever other fruit and vegetables I can lay my hands on.
- One Large Fresh Beetroot
- 500g Fresh Baby Spinach
- Fresh Tomato
- Wash, scrub and thinly slice the beetroot. Pop into a bowl and drizzle a little olive oil and a little balsamic vinegar, cover evenly and then spread on a baking tray in a single layer
- Roast at 200c for about 10 minutes
- Place the leaves on a plate and top with the beetroot, cut the tomato into wedges, scatter on the salad and drizzle with the left over oil and vinegar mix from the baking tray
- For a richer salad, crumble some Cheshire or Wensleydale cheese over the top