Roasted golden beetroot salad

Roasted golden beetroot salad

Total: 1 hr 55 Min. | Active: 25 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 409 kcal
, Fat: 32 g
, Carbohydrate: 17 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g raw beetroots (e.g. ProSpecieRara golden beetroot)
2 tbsp olive oil
¼ bunch thyme
½ tsp salt


½ tbsp coarse-grain mustard
4 tbsp white balsamic vinegar
4 tbsp olive oil
1 tsp liquid honey
½ tsp salt
a little pepper
100 g feta, crumbled
80 g smoked almonds, coarsely chopped
4 sprigs thyme, leaves torn off
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How it's done

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Mix the beetroot, oil and thyme in a roasting tin, season with salt. Cover the tin with foil.

To roast

Approx. 1 hr. 30 mins. in the centre of an oven preheated to 200°C. Remove, cover and allow to cool slightly. Peel the beetroot while still lukewarm, cut into slices.


Combine the mustard, balsamic, oil and honey, season. Serve the beetroot slices on a platter. Sprinkle with the feta, almonds and thyme. Drizzle the dressing over the salad.

Good to know
Tip: Instead of smoked almonds, use other roasted nuts.

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