Salad of oven roasted beetroot with red onion, olives and garlic

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  • 8 medium beetroot
  • ¼ cup extra virgin olive oil
  • 2 teaspoons chopped oregano
  • salt and freshly ground black pepper
  • 1 bulb garlic
  • 1 medium red onion, peeled and sliced into thin rings
  • ¾ cup kalamata olives
  • chopped fresh parsley



Preheat oven to 180 C
Wash the beetroot and place in a baking dish along with the olive oil, oregano, salt and freshly ground black pepper. Separate the garlic bulb into cloves and add to the dish. Cover and bake for 1 hour or until beetroot is tender. Remove from the oven and set aside to cool. Pop the garlic cloves out of their skin and peel the beetroot and cut into small wedges. Place the garlic, beetroot and strained pan juices into a salad bowl. Gently mix through the onion rings, olives and scatter with parsley.
Serve with either a walnut tarator or aioli.



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