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Roasted golden beetroot salad
25 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 409
  • Fat about 32g
  • Carbohydrates about 17g
  • Protein about 10g
This is needed
This is needed for 4 people
  • 600 g raw beetroots (e.g. ProSpecieRara golden beetroot)
  • 2 tbsp olive oil
  • 0.25 bunch thyme
  • 0.5 tsp salt
  • 4 tbsp white balsamic vinegar
  • 0.5 tbsp coarse-grain mustard
  • 4 tbsp olive oil
  • 1 tsp liquid honey
  • 0.5 tsp salt
  • a little pepper
  • 80 g smoked almonds, coarsely chopped
  • 100 g feta, crumbled
  • 4 sprigs thyme, leaves torn off
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And that's how it's done
And that's how it's done
Mix the beetroot, oil and thyme in a roasting tin, season with salt. Cover the tin with foil.
To roast
Approx. 1 hr. 30 mins. in the centre of an oven preheated to 200°C. Remove, cover and allow to cool slightly. Peel the beetroot while still lukewarm, cut into slices.
Combine the mustard, balsamic, oil and honey, season. Serve the beetroot slices on a platter. Sprinkle with the feta, almonds and thyme. Drizzle the dressing over the salad.

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