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  • Serves 12
  • 2.5 hours
  • Difficulty Easy
  • 5 Ingredients

54 Comments

This salad is truly amazing and guaranteed to be a hit.


Ingredients (serves 12)

  • 8 whole beetroot
  • 250 grams frozen raspberries
  • 2 tblspns seeded mustard
  • 3 tblspns balsamic vinegar
  • 1 cup oil

Method

  1. Roast beetroot with skin on in the oven for approx 2 hours (put a skewer through to check they are soft inside before removing).
  2. Set aside to cool before removing/peeling off skins.
  3. Blend raspberries, seeded mustard and balsamic vinegar and while blending gradually add the cup of oil.
  4. Serve beetroot on a large plate and pour over the thick raspberry dressing.

Notes

Note: I raspberry dress one end and throw a few extra raspberries around for garnish. The other end I chop some spring onions with a few boiled eggs. A lovely naturally sweetish salad for a BBQ or with grilled/pan fried steak.

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