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Experience a burst of flavors and colors with this Baked Beetroot Salad featuring a delightful combination of earthy beetroots, sweet yellow tomatoes, and creamy basil pesto. Easy to make and a joy to eat, this salad is a celebration of simple, fresh ingredients that will brighten up any meal.
The Beauty of Beetroots:
Beetroots, known for their vibrant hue and earthy sweetness, are not only delicious but also packed with nutrients. When baked, they become tender and caramelized, enhancing their natural flavor and adding depth to any dish.
Ingredients:
- 2 beetroots, cubed
- Olive oil
- Salt
- Lemon juice
- Basil pesto (store-bought or homemade)
- Yellow tomatoes, sliced
Simple Preparation Steps:
- Baking the Beetroots: Preheat your oven to 190°C/370°F (fan setting). Toss the cubed beetroots in olive oil and a pinch of salt. Arrange them on a baking sheet and bake for about 20 minutes until tender and slightly caramelized.
- Assembling the Salad: Once baked, allow the beetroots to cool slightly. In a salad bowl, combine the roasted beetroots with sliced yellow tomatoes, adding a touch of sweetness and vibrant color to the dish.
- Adding the Final Touch: Drizzle fresh lemon juice over the salad for a refreshing zing. Then, generously spoon over the creamy basil pesto, infusing the salad with herbal flavors and a creamy texture that complements the beetroots and tomatoes perfectly.
Why Choose This Salad?
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