Roast Baby Beetroot Salad

1. 1

   1. Combine the beetroot, garlic and olive oil in a small baking dish. Cover with foil and roast at 180u00b0C for 45 minutes or until the beetroot is tender. Remove the beetroot from the baking dish, saving any pan juices. Cut the beetroot into quarters, removing excess skin and place in a serving bowl.

2. 2

   2. Combine the vinegar and mustard in a small bowl. Add the pan juices and season to taste with salt and pepper.

3. 3

   3. Toss the orange segments and rocket with the beetroot. Pour over the dressing and toss again just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.