An easy and healthy roasted beetroot salad recipe

Roasted beetroot salad recipe for 2 people

This beetroot salad balances warm, earthy flavours of roasted beets with a kumquat dressing; it’s a light, nutrient-rich dish perfect for lunch or a simple starter.

“Caring for yourself starts with your routine and what you eat. Choose quality ingredients, connect with your food, and appreciate its natural journey as part of the ecosystem we share.” – Heather Thomas, Founder of Flex Studio Singapore and Hong Kong

Ingredients for the beetroot salad

• 2 medium-size red beets
• 2 medium-size golden skin yellow beets
• Goat’s cheese, raspberries, balsamic vinegar, tarragon leaves (optional)

Ingredients for the vinaigrette

• 200g kumquats
• 100ml olive oil
• Salt and pepper
• Sherry vinegar
• 50ml Dijon mustard

How to make the beetroot salad

1. Place the beets in a baking tray and wrap each in aluminium foil with a drizzle of olive oil and a pinch of salt and pepper. Thyme or other herbs are great too, adding aroma and fresh notes during the roasting process.
2. Roast in the oven for around 40 minutes to 1 hour, until they are soft inside.
3. Check the texture with a small knife inserted into the centre.
4. Unwrap the beets and set aside to cool, then remove the skin with a knife.
5. Once the beets are peeled, slice them and set aside until serving.
6. To make the vinaigrette, blend the kumquats to a smooth purée and pass the mixture through a chinois (sieve) to remove the seeds. Then mix the purée with olive oil, Dijon mustard, salt, pepper and vinegar, and blend until you obtain an emulsion.
7. To serve, place the slices of roasted beets on a plate, mixing the yellow and red, and season with the kumquat dressing. Top with goat’s cheese, fresh raspberries, a little balsamic vinegar and tarragon leaves, if using.

Got a recipe for a favourite dish that you’d like to share? Email us at contribute@expatliving.sg.

For other recipes and food ideas head here.