Jamie Oliver Roasted Beetroot Salad

Jamie Oliver Roasted Beetroot Salad is made with beetroot, olive oil, baby capers, red onions, garlic, white wine, fresh dill, fresh mint leaves, fresh flat-leaf parsley, and watercress. This easy Roasted Beetroot Salad recipe creates a healthy side dish that takes about 2 hours to prepare and can serve up to 8 people.

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🤎 Why You’ll Love This Roasted Beetroot Salad Recipe:

Vibrant Flavors: Enjoy the deep, sweet taste of roasted beetroot paired with the sharp zest of capers and balsamic vinegar.
Nutrient-Rich: Beetroots are loaded with essential nutrients and antioxidants that boost health and vitality.
Easy Preparation: The recipe uses straightforward steps and common ingredients, making it easy for cooks of all skills.
Colorful Presentation: The rich colors of the beetroot mixed with fresh herbs make this dish visually appealing and appetizing.
Balanced Flavors: The mix of sweet, savory, and tangy flavors gives a satisfying and well-rounded taste.

🧅 Jamie Oliver Roasted Beetroot Salad Ingredients

2 x 600g bunches of beetroot (approximately 12-15 beets)
5 tablespoons olive oil, divided
3 tablespoons baby capers, drained and rinsed
4 red onions, cut into wedges
4 cloves of garlic, minced
125 ml white wine
A handful of fresh dill chopped
A handful of fresh mint leaves, chopped
A handful of fresh flat-leaf parsley, chopped
2 x 75g bags of watercress

For the Vinaigrette:

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
4 tablespoons extra virgin olive oil
Salt and pepper, to taste

🥙 How To Make Jamie Oliver Roasted Beetroot Salad

Preheat the Oven: Preheat your oven to 180°C (gas mark 4).
Prepare the Beetroot: Trim the roots off the beetroot bulbs, keeping the leaves. Scrub the beets clean and keep them whole. Toss them in a baking dish with two tablespoons of olive oil and add enough water to slightly cover the bottom of the dish (about half a centimeter deep). Cover with aluminum foil and bake in the oven for 1 to 1.5 hours, or until the beets are tender enough to be pierced easily with a knife.
Roast the Onions: While the beets are baking, spread the red onion wedges on a separate baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, or until soft and slightly caramelized. Remove from the oven and let cool.
Prepare the Greens: Once the beets are cool enough to handle, peel them and cut them into bite-sized pieces. Set aside. In a saucepan, bring salted water to a boil and blanch the beet leaves and stalks for about 2 minutes. Drain well.
Cook the Garlic and Greens: In a pan, heat the remaining tablespoon of olive oil over high heat. Add the minced garlic and sauté until golden. Reduce heat to medium, add the white wine, and simmer for 10 minutes. Add the blanched beet leaves and stalks and cook until they are wilted.
Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and extra virgin olive oil. Season with salt and pepper.
Assemble the Salad: In a large bowl, combine the roasted beets, cooled onions, cooked greens, capers, and chopped herbs. Drizzle with the vinaigrette and toss gently to combine. Just before serving, top with watercress.

💭 Recipe Tips:

Roast the Beets Whole: Cook the beets whole with their skins on to keep them juicy and even. Peel and cut them after they are roasted to enhance their flavor and softness.
Use Fresh Herbs: Fresh dill, mint, and parsley add great taste to this salad. Make sure the herbs are fresh and cut them up finely so their flavor spreads well.
Season Well: Make sure to add the right amount of seasoning to each part of the salad, especially the onions and the dressing. Also, remember to add some salt to the water when you boil the beet leaves.
Let Ingredients Cool: Wait for the roasted beets and onions to cool down before you mix them with other ingredients. This helps keep the greens fresh and crunchy.
Dress Just Before Serving: Add the dressing right before you serve the salad. This keeps the watercress and herbs crisp and tasty.

🍗 What To Serve With Roasted Beetroot Salad?

Pair the Roasted Beetroot Salad with grilled chicken, roasted fish, or a vegetarian quiche for a wholesome meal. It also goes well with baked sweet potatoes, grilled asparagus, or a chickpea stew.

🎚 How To Store Leftovers Roasted Beetroot Salad?

Refrigerator: Store any leftover Roasted Beetroot Salad in an airtight container in the fridge. It will stay fresh for up to 3 days.
Freezer: Freezing is not recommended as the texture of the beetroot may change and become mushy when thawed.

FAQ’S

Can I Add Nuts Or Seeds For Extra Crunch?

Yes, sprinkle nuts or seeds over the salad before serving to add a crunchy texture and extra flavor.

What’s The Best Way To Peel And Prep The Beetroot?

The easiest way is to clean them, trim the tops, and wrap them in foil to roast. After roasting, the skins should peel off easily, and the beetroot will be ready to slice or dice.

Can I Roast The Beetroot Ahead Of Time And Assemble The Salad Later?

Absolutely! Roast the beetroot ahead of time and store it in the fridge in an airtight container for up to 2 days. Assemble the salad with the fresh ingredients and dressing when you’re ready to serve.

Can I Use Dried Herbs Instead Of Fresh Ones?

Yes, you can use dried herbs if fresh ones aren’t available. Use about half the amount of dried herbs as you would fresh since dried herbs are more concentrated in flavor. Adjust according to your taste.

Can I Add Cheese to This Salad?

Yes, adding cheese like feta or goat cheese is a good idea. Their creamy and tangy taste goes really well with beetroot. Just sprinkle some on top before serving to make the salad tastier.