You can add any other veggies you want to this recipe. We LOVE adding fennel too (fennel + orange + beetroot = WINNER); but you could add carrots, daikon or any other root veggie to spice things up.
- Beetroot
- Large Onion (red or brown)
- Olive Oil
- Orange, juice + zest
- Almonds (ideally roasted)
- White Wine Vinegar
- Honey
- Garlic
- Salt & Pepper
- Pre-heat your oven to 170°C
- Peel & chop beetroot & onion into evenly sized pieces and place onto a baking sheet. Drizzle with olive oil & salt and mix using your hands. Spread the vegetables out evenly, allowing some room between each piece.
- Transfer the baking sheet to the oven for about 40 minutes, or until fork-tender and lightly browned.
- In the meantime, you can make your orange vinaigrette!
- Start by washing your orange and removing the zest with a cheese grater or microplane. Set the zest aside – you’ll use it to sprinkle on top of everything.
- Then squeeze the juice of half the orange into a small bowl. Add a good glug of olive oil, white wine vinegar, honey, garlic powder, salt, and pepper to the bowl and whisk everything together well. Give it a taste and see how you go - any vinaigrette should have 1/3 vinegar to 2/3 oil to make it a good'un!
- Transfer the roasted beet and onion to a serving dish. Top with toasted almonds, orange zest, and drizzle the orange vinaigrette overtop.
