Roast Beetroot Salad
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Yields1 ServingCook Time50 mins
 3 medium beetroot bulbs
 250 g bag rocket
 ½ red onion, sliced finely
 150 g goat’s cheese
 50 g shelled pistachios, lightly toasted
Dressing
 2 tbsp red-wine vinegar
 1 tsp Dijon mustard
 1 small garlic clove, crushed
 ¼ cup cup olive oil
 Coarse salt and ground pepper
1

Preheat your barbecue for indirect cooking. For further instructions as to how to do this, please refer to your supplied handbook.

2

Wash the beetroot and wrap in aluminium foil.

3

Once your barbecue is preheated, turn to the roast setting on your barbecue.

4

Place the wrapped beetroot in the barbecue and roast for 40-50 minutes or until tender.

5

Once cooked remove from the barbecue and set aside to cool.
Once the beetroot is cooled remove the skin and slice into wedges.

6

In a screw top jar place all the dressing ingredients, and shake until the ingredients are well combined.

7

Place the rocket in a large serving bowl. Top the rocket with the sliced beetroot, red onion, goat’s cheese and pistachios.

8

Pour the dressing over the salad just before serving.

Ingredients

 3 medium beetroot bulbs
 250 g bag rocket
 ½ red onion, sliced finely
 150 g goat’s cheese
 50 g shelled pistachios, lightly toasted
Dressing
 2 tbsp red-wine vinegar
 1 tsp Dijon mustard
 1 small garlic clove, crushed
 ¼ cup cup olive oil
 Coarse salt and ground pepper

Directions

1

Preheat your barbecue for indirect cooking. For further instructions as to how to do this, please refer to your supplied handbook.

2

Wash the beetroot and wrap in aluminium foil.

3

Once your barbecue is preheated, turn to the roast setting on your barbecue.

4

Place the wrapped beetroot in the barbecue and roast for 40-50 minutes or until tender.

5

Once cooked remove from the barbecue and set aside to cool.
Once the beetroot is cooled remove the skin and slice into wedges.

6

In a screw top jar place all the dressing ingredients, and shake until the ingredients are well combined.

7

Place the rocket in a large serving bowl. Top the rocket with the sliced beetroot, red onion, goat’s cheese and pistachios.

8

Pour the dressing over the salad just before serving.

Roast Beetroot Salad
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