Roast Beetroot, Fresh Date and Pistachio Salad
Photography by Aaron McLean.
A beetroot salad is notoriously difficult to present because of the way the beetroot ‘bleeds’ into the other ingredients. The trick is to layer the ingredients rather than toss them together.
Serves: 6
INGREDIENTS
1½ kilograms beetroot
¼ cup olive oil
1 teaspoon caraway seeds
2 tablespoons balsamic vinegar
1 red onion, finely sliced
2 tablespoons lemon juice
4 fresh dates, pitted and thinly sliced
2 tablespoons pistachios
2 tablespoons finely shredded mint
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Peel the beetroot and cut into 2 cm thick slices then into thick batons. Place in a baking dish and toss with the olive oil and caraway seeds. Season generously. Cover tightly and cook for 30 minutes. Uncover and give them a good stir. Roast for a further 20-30 minutes or until tender when pierced with a skewer. Stir in the balsamic vinegar and cool.
Combine the red onion and lemon juice in a bowl and leave for 1 hour. The onion will turn bright pink. Drain off the lemon juice before using.
To serve: Spoon half the beetroot onto a serving dish and top with half the red onions, dates, pistachios and mint. Repeat the layers with the remaining ingredients.
Related Content
![Beetroot and Roast Feta Salad]()
RecipeBeetroot and Roast Feta Salad
Article by Claire Aldous![Beetroot and Pistachio Salad with Blue Cheese Snow]()
RecipeBeetroot and Pistachio Salad with Blue Cheese Snow
Article by Claire Aldous![Pork with a Date, Orange and Radicchio Salad]()
RecipePork with a Date, Orange and Radicchio Salad
Article by Claire Aldous![Roasted Beetroot, Broccolini and Bocconcini with Balsamic Dressing]()
RecipeRoasted Beetroot, Broccolini and Bocconcini with Balsamic Dressing
Article by Claire Aldous
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!