LCD – All Recipes, Salad
4 large beetroot
4 teaspoons cold pressed virgin olive oil
2 large red onions
Special Dressing:
(GF DF, NF, V)
4 tablespoons raspberry or red wine vinegar
4 tablespoons cold-pressed virgin olive oil
2 teaspoons caraway seeds
Freshly ground black pepper
Sea salt to taste
(GF, DF, NF, YF, V)
Preheat the oven to 176°C (350° F) Cut the stems from the beetroot, wash, dry and wrap each beetroot in foil, adding 1/2 teaspoon oil to each packet before sealing.
Cut a deep cross into base of each onion but do not peel, and prepare as for beetroot.
Place the beetroot and onions on a baking tray and bake for 11/2 hours or until tender.
Allow to cool slightly, then peel and cut beetroot into julienne strips.
Peel and slice onion crosswise and then into quarters.
Combine in a bowl and cover with the special dressing while still warm. Serve warm or chilled with grilled fish or grilled free-range skinless chicken.
Dressing: Mix all ingredients together.