Roast Beetroot Salad

Roast Beetroot Salad with Dionysus Robust Olive OilIngredients

  • 3 Beetroot
  • 1 Tbs sunflower seeds
  • 1 Tbs Pine nuts
  • 150g Fetta Cheese (crumbled)
  • Handful rocket
  • 2 Tbs Dionysus Robust Olive oil
  • 1 Tbs Balsamic Vinegar
  • 4 sprigs of thyme (for roasting of beetroot)
  • salt & pepper

Roast Beetroot Salad with Dionysus Robust Olive OilMethod

  1. To roast beetroot peel Beetroot, toss in a bowl with a splash of Robust Olive Oil and drizzle of balsamic vinegar, salt & pepper.
  2. Bake in covered tray with 4 sprigs of thyme for 1 hour
  3. Let cool and then slice thinly
  4. Dry roast sunflower and pine nuts (fry pan with no oil) set aside and cool


  1. On flat plate place slices of beetroot in centre of plate
  2. In mixing bowl , place all other ingredients (except Balsamic vinegar) and mix gently, then place by hand on plate on beetroot slices, drizzle with Robust Olive Oil….YUM

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