Warm Roasted Beetroot and Almond Salad (DF, GF, V, VG)

December 13, 2016


4 small beetroot

1 red onion, quartered

2 tsp olive oil

1 red onion, quartered

½ tsp sea salt

½ cup whole almonds, toasted

1 cup shredded radicchio


1 tbsp maple syrup

1 tsp red wine vinegar

1 tsp sumac

1 tbsp olive oil

½ tsp each of sea salt and cracked black pepper


1Preheat the oven to 180°C.

2Scrub the beetroot with a veggie brush or a clean cloth. Place on a sheet of greased foil, then fold in the sides and seal. Transfer to a baking tray.

3On the same tray, drizzle the onion with the oil and sprinkle on a little salt. Bake for about 30 minutes, or until the beetroot are tender and the onion is golden. (Test the beetroot with a skewer.)

4For the dressing, mix all the ingredients in a bowl. Set aside. When cool enough to handle, cut up the beetroot and place in a bowl with the onion, almonds and radicchio. Drizzle with the dressing and gently toss.