Beetroot & Tomato Salad
Roasted beetroot will add zing to any meal.
Ingredients
- 8 baby or 4 medium beetroot
- 4 ripe tomatoes, sliced
- 1 red onion, finely sliced
- 1 cup fresh shredded basil leaves
- half a cup fresh chopped sage leaves
- Olive oil
- Balsamic vinegar
- Lemon juice
Method
Roast the beetroot by wrapping in aluminium foil and placing in a medium
oven for about an hour (test with skewer). Unwrap and allow to cool, peel
and slice.
Arrange beetroot and tomato slices alternately on a long plate. Dress with
onion, basil and sage leaves and drizzle olive oil and balsamic vinegar to
taste.
Lemon juice can be an alternative to balsamic or added as well.
Season and serve.