A tasty side to a meat dish or a healthy vegan meal, this Warm Butternut and Beetroot Salad with Balsamic Reduction is hearty and wholesome. Slow roasted vegetables with microgreens, toasted pecan nuts and a dash of Balsamic Vinegar is the ultimate simple meal for the soul. Especially with the slightly browned part of the roasted butternut. Caramelisation. Oh Yes Please.
If you don’t have any Balsamic reduction on hand, you can make your own by adding at least a cup (or a little more if you have) of Balsamic vinegar to a saucepan and allowing it to simmer until the liquid has reduced by at least half, but aim for three quarters. Allow to cool (which is when it starts to really thicken) and then serve with the warm salad.
Warm Butternut and Beetroot Salad
Prep Time: 15 mins- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
Yield: 4-6 1x
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Pin RecipeDescription
A heartwarming vegan meal or a side to a meat dish, this Warm Butternut and Beetroot Salad recipe is simple and so tasty! Drizzle with tasty Balsamic Reduction.
Ingredients
- 6 beetroots, trimmed and cut into quarters (leave skin on)
- 500g butternut, peeled and chopped into chunks
- 60ml olive oil
- Salt and pepper
- ½ cup pecan nuts
- ½ cup microgreens
- 1/3 cup sprouts (optional)
- Balsamic Reduction* (or 250ml Balsamic Vinegar to make your own)
* See Notes Below
Instructions
- Place the chopped butternut and beetroot in a baking dish, drizzle with olive oil and add a moderate amount of salt and freshly cracked black pepper.
- Roast at 180°C for 50-60 minutes to an hour, until the butternut and beetroot are soft and gorgeously browned on the edges.
- In the meantime, place the pecan nuts in a small frying pan on high heat and allow them to brown a little – this only takes a minute or two. Add a little vegan butter if you wish but you can easily brown the nuts without the butter.
- Remove the veggies from the oven, add microgreens (or any other salad greens you have on hand), sprinkle with sprouts and the toasted pecan nuts. Toss the salad to coat everything in the warm olive oil at the bottom of the roasting dish, drizzle with balsamic reduction (see note below to make your own) and serve warm. Enjoy!
Notes
* If you cannot find a Balsamic Reduction, you can always make it, I made this one. You simply pour approx 1 cup of Balsamic Vinegar in a saucepan and allow to simmer until the liquid has reduced by at least three quarters. Allow it to cool and what you have left is a lovely thick Balsamic Reduction.
Can you believe it I have never cooked beetroot but this looks and sounds fabulous so off to shop for ingredients!!!