Beetroot Salad Recipe
Healthy,delicious,bright colored dish or we can simply call it: roasted beetroot salad / appetizer.It’s topped with garlic sour cream dressing , garnished with chopped walnuts, pomegranates and cilantro to your taste. As simple as that.
No precise recipe is needed I’d say ,as I usually eyeball this kind of appetizers, but quick directions may be helpful , so here they are.
Ingredients
1 medium – large beetroot
1 tsp olive oil
1 tsp sea salt, divided
1/4 cup sour cream
1 tbs mayo
1 garlic small clove, minced
1 1/2 tbs chopped walnuts
2 tbs pomegranate seeds
1/2 tbs chopped cilantro ( or parsley, optional )
Directions
Preheat the oven to 450°F/ 200°C degree
Wash the beetroot, drizzle with oil and rub with 1/2 tsp sea salt
Wrap in double layered aluminum foil and roast for 45-60 minutes ,or until tender
Let it cool down while you make the dressing
Mix the sour cream, mayo and minced garlic and set aside
Peel the cooled beetroot and slice into desired thickness
Assemble the slices on your serving plate, sprinkle with 1/2 tsp salt , drizzle with dressing, sprinkle with nuts,pomegranate seeds and cilantro
Enjoy your delicious Beetroot salad
