Roasted Beetroot and Orange Salad
Oranges are low GI food. They are ideal for people with diabetes and anyone needing an energy boost.
Servings: 4 people
Equipment
- Baking dish, small mixing bowl
Ingredients
- 800 grams Beetroot - Baby trimmed and scrubbed
- 3 cloves Garlic crushed
- 30 ml Cold Pressed Olive Oil Extra Virgin
- 1 large Oranges
- 100 grams Olives - Black
- 1 small Onion - Red thinly sliced
- 250 grams Rocket
- 10 ml Vinegar - Red Wine
- 5 grams Mustard Whole-grain
- Salt and Pepper to taste
Instructions
- Preheat oven to 180 degrees C.
- Combine Beetroot, garlic and oil in a baking dish.
- Cover with cooking foil and roast for 45 minutes or until beetroots are tender.
- Remove beetroots from dish and reserve the juices.
- Cut the beetroot into quarters. Peel and segment orange.
- Place in a serving bowl with rocket, olives and onion.
- Combine vinegar, mustard and reserved juice in a small mixing bowl.
- Season to taste with salt and pepper.
- Stir into salad just before serving.
- Enjoy.
