Balsamic Roasted Beetroots

Recipe:

Balsamic roasted beetroots

PLANT-BASED | GLUTEN FREE

Total time: 40 mins
Serves: 2

Packed with fibre, antioxidants, and flavour, this beet salad has it all. Sweet, balsamic-roasted beetroots meet a dollop of fresh, herby crème fraîche, creating a perfect balance of earthy, tangy and creamy. Bright, simple, and full of texture, it’s a salad you’ll want to make again and again.

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INGREDIENTS

For the balsamic roasted beets

• 500g beetroot, peeled & cut into wedges

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp maple syrup

• 1 tsp wholegrain mustard

• Sea salt & black pepper

For the grain base

• 200g cooked spelt

• 1 tbsp olive oil

• Juice & zest of ½ lemon

• Pinch of salt

For the herby plant-based crème fraîche

• 150g plant-based crème fraîche or thick natural yogurt alternative

• 1 tbsp chopped parsley

• 1 tbsp chopped dill

• 1 tbsp chopped chives

• 1 tsp lemon juice

• Pinch of salt & black pepper

Toppings:

• 50g hazelnuts, roasted & roughly chopped

• Pomegranate seeds

• Chopped herbs

METHOD

Roast the beetroots

• Preheat oven to 200°C (fan 180°C).

• Whisk olive oil, balsamic vinegar, maple syrup, wholegrain mustard, salt, and pepper.

• Toss beet wedges in the mixture and spread on a lined baking tray.

• Roast for 35–40 minutes, turning once, until tender and caramelised.

Prepare the grains

• Toss the spelt with olive oil, lemon juice, lemon zest, and a pinch of salt. Set aside.

Make the herby crème fraîche

• Mix plant-based crème fraîche with parsley, dill, chives, lemon juice, salt, and pepper until smooth and well combined.

Toast the nuts

• Roast hazelnuts in a dry pan or oven until golden. Roughly chop.

Assemble the bowl

• In wide serving bowls, section each component: grains, roasted beets, herby crème fraîche, and fresh rocket.

• Scatter roasted hazelnuts, and pomegranate seeds and extra herbs over the top.