This colourful roasted beet salad is super tasty and nutrient rich. It is sweet and tangy, crunchy and creamy, and satisfying!
Delicious flavours and wonderful textures are why this salad is just so popular. The soft, earthy caramalized beets, crunchy raw carrots, and juicy sultanas are balanced perfectly by the creamy white Stilton and tangy pomegranate syrup.
Packed with vitamins and minerals, this certainly is feel-good food!
Serve with roasted/barbecued meats, or as a light meal with a piece of freshly baked bread to soak up the dressing.
Roast the beets for a delicious full flavour. First wash them carefully so the skins don’t split. Place them on a baking tray, leaving their skins on so the juices don’t run. There’s no need to add oil. Bake at 375°F/190°C for 1 hour, or till tender enough to be pierced by a fork. Then allow to cool and peel off the skins before cutting each beet into quarters. This could be done a day ahead and the beets stored in the fridge for easy prep the following day.
TIP: to remove beet stains easily from fingers and more information on beets, read Love your beets.
Assemble the salad before serving.
The sultanas I used are from the brand Crazy Jack Organic (I used them to make this yummy Cardamom and Sultana Tea Loaf). There’s no need to soak them first as they are juicy as they are.
You may also be interested in How to boil beets.
Roasted beets, carrot & sultana salad
This colourful roasted beet salad is super tasty and nutrient rich. It is sweet and tangy, crunchy and creamy, and really satisfying!
- 5 beets, roasted and cut in quarters or store bought cooked beets
- 1 medium carrot, grated
- 1 tablespoon sultanas
- 2 tablespoons white stilton cheese, crumbled or vegetarian cheese
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon pomegranate syrup
- salt and pepper to taste
- 1 tablespoon chopped cilantro/coriander
- 1 teaspoon chopped mint leaves
Preheat oven to 375°F /190°C. Gently wash the beets, leaving skin on. Place in an ovenproof dish and cover. Bake for 1 hour till tender. Cool before peeling and cut into cubes.
For the salad
In a medium bowl, combine the beets, carrots and sultanas and set aside. In a small mixing bowl, whisk together the lemon juice, olive oil, salt and pepper and pour the dressing over the salad. Crumble the cheese on top, drizzle with pomegranate syrup and garnish with chopped coriander and mint leaves.
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