Roasted Yellow Beetroot with Pea Shoots and Fennel Greens
Salads • Italian
Description
Roasted yellow beetroot with pea shoots and fennel greens
Ingredients
- Yellow Beetroot 30 oz
- Olive Oil ¼ cup
- Coarse Salt to taste
- Ground Black Pepper to taste
- Freshly squeezed lemon juice 1 tablespoon
- Wine Vinegar 1 tablespoon
- Fennel to taste
- Peas 1 tablespoon
- Sea Salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 180˚C. Transfer the beetroot to a baking dish with low sides.
Step 2
Drizzle with 2 tablespoons of oil; season with salt and pepper. Add ½ cup of water and roast until the beetroot is tender, about 50-60 minutes.
Step 3
Allow the beetroot to cool slightly, then peel off the skin.
Step 4
Cut the beetroot in half and arrange on a plate. Mix the lemon juice, vinegar, and 2 tablespoons of oil in a small bowl; drizzle the mixture over the beetroot.
Step 5
Serve with pea shoots and fennel greens, and season with salt.
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