beetroot salad – My Whisk and I

Beetroot Hummus Salad

April 20, 2024April 16, 2024by Karen ClaassenLeave a Comment

1 x 400g tin chickpeas
30ml tahini
2 cloves garlic, minced
15ml lemon juice
5ml salt
150g beetroot, cooked and cubed
5 beets, cooked and sliced about 0.5cm thick
100g feta cheese
50g pistachio nuts, roughly chopped
balsamic vinegar

Drain the chickpeas and add it to a liquidiser.
Add the tahini, garlic, lemon juice, salt and cubed beetroot and blitz until smooth. Set aside.
Arrange the sliced beetroot on a serving plate.
Place dollops of the beetroot hummus on the slices, crumb the feta over and scatter over the pistachio.
Drizzle the salad with balsamic vinegar and serve.

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Quick Beetroot Salad

August 23, 2023August 5, 2023by Karen ClaassenLeave a Comment

4 beets, cooked, peeled and cubed
30ml olive oil
30ml balsamic vinegar
1 small red onion, cut into thin slices
a pinch of salt
30ml chopped chives
a handful of walnut halves
50g feta cheese

Add the cubed beetroot, olive oil, balsamic, red onion and pinch of salt to a bowl and mix together.
Spoon onto a serving platter and scatter over the chives and walnuts.
Top the salad by crumbing the feta over.

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Balsamic Roasted Beetroot Salad

November 15, 2021November 14, 2021by Karen ClaassenLeave a Comment

30ml butter, melted
15ml olive oil
83ml balsamic vinegar
30ml water
15ml sugar
1,2ml salt
about 12 small/medium beetroot
baby spinach
5 fresh peaches, stoned and quartered
100g goats cheese
30ml honey

Preheat your oven to 180℃.
Add the melted butter, olive oil, balsamic vinegar, water, sugar and salt to a small bowl and whisk everything together. Set aside.
Wash and scrub the beetroot and cut off the hairy parts at the root. Half or quarter each, depending on its size and place them in an oven tray.
Pour the balsamic mixture over and cover the pan with aluminium foil.
Bake the beetroot for 30 minutes, remove the foil, turn the beets and bake for a further 30 minutes or until fully cooked and beautifully glazed.
Remove the tray from the oven and allow to cool. Reserve the pan juices.
Arrange the baby spinach, cooled beetroot and peach quarters on a serving platter and break the goats cheese over it.
Mix together 45ml of the reserved pan juices and the honey and drizzle over the salad.
Serve as a side or with a fresh crusty bread as a lunch.