Beetroot

Here’s a simple and delicious Roasted Beetroot Salad recipe that really brings out the natural sweetness of beets 🌱💜:

---

Ingredients

• 4 medium beetroots, washed and peeled

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1–2 tsp balsamic vinegar (optional)

• 2 cups mixed greens (spinach, arugula, or lettuce)

• ¼ cup crumbled feta or goat cheese (optional)

• ¼ cup toasted nuts (walnuts, almonds, or pecans)

---

Instructions

1. Preheat Oven
   Preheat to 400°F (200°C).

2. Prepare Beets
   Cut peeled beets into cubes or wedges. Toss with olive oil, salt, and pepper.

3. Roast
   Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and slightly caramelized.

4. Assemble Salad
   Place mixed greens in a bowl. Add roasted beets, cheese, and nuts. Drizzle with balsamic vinegar if using.

5. Serve
   Toss gently and serve warm or at room temperature.

---

Variations

• Beet Soup (Borscht style): Boil beets, then blend with garlic, onion, and a splash of vinegar for a classic soup.

• Beet Smoothie: Blend cooked beet with orange juice, banana, and a touch of ginger.

• Beet Chips: Thinly slice raw beets, toss with olive oil & salt, bake at 350°F (175°C) until crisp.

If you want, I can also give a quick 15-minute beet stir-fry recipe that’s vibrant and packed with flavor. Do you want me to do that?