Beetroot Salad

"Beetroots need to be roasted whole, sprinkled with salt, with the stalks trimmed but not excessively – you want the skin intact to retain the moisture and flavour. But they are also lovely raw. I’ve used them here half and half raw and cooked, for variety of texture, but do go for raw only if you feel adventurous enough. The dressing is very simple but standard vinaigrette with added pressed garlic and/or dill will work well too."

Preparation Time15 min

Chilling Time30 min

Cooking Time1 hr