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Roasted Beetroot and Orange Salad

Oranges are low GI food. They are ideal for people with diabetes and anyone needing an energy boost.
Prep Time10 minutes
Cook Time45 minutes
Course: Salad
Cuisine: Kiwi
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.