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Recipe

Heidi Sze's quick beetroot salad with roasted almond and parsley vinaigrette

Prep time: 
20
Cook time: 
15
Skill level: 
Low
Serves: 
4
Beetroot salad with lentils

This recipe uses vacuum-packed beetroot to create a nourishing, quick-to-assemble salad. (ABC Everyday: Heidi Sze)

Heidi Sze

Heidi Sze is a monthly recipe contributor with ABC Lifestyle.

She is a pre- and post-natal dietitian and nutritionist from the Mornington Peninsula, Victoria. 

She shares her thoughts on food and life as a mostly stay-at-home mum on Instagram @HeidiApples

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I have long been fond of pre-cooked beetroot, the kind you can buy at the shops either whole and vacuum-packed, or sliced and canned; their presence in my kitchen a throw-back to the salad rolls of my childhood.

Here I've used the vacuum-packed variety to create a nourishing, quick-to-assemble salad. The only cooking required is the roasting of the almonds for the vibrant vinaigrette.

I like to serve this salad alongside beluga (black) or puy lentils that are still warm from the pot, plus some chunks of goats cheese.

Alternatively, you can keep the oven on after roasting the almonds to cook some vegetables. Pumpkin and sweet potato both pair wonderfully with the earthy beetroot and zingy vinaigrette.

Salad dressing

You want the vinaigrette to be quite punchy, as the beetroot is mellow and needs to be lifted. (ABC Everyday: Heidi Sze)

Tips:

  • Natural almonds are those that still have their skin. They may also be called "unblanched".
  • Swap whole almonds for slivered almonds if that is what you have at hand. Simply adjust the cooking time (slivered almonds should toast in 5 or so minutes).
  • Serving suggestions: beluga or puy lentils and goats cheese, or roasted pumpkin/sweet potato.

Heidi Sze's quick beetroot salad with roasted almond and parsley vinaigrette

Prep time: 
20
Cook time: 
15
Skill level: 
Low
Serves: 
4

Ingredients

Method

  1. Preheat the oven to 180°C (or 160°C if using fan-forced).
  2. Place the almonds on a baking tray and roast in the hot oven for 12-15 minutes until golden and fragrant, tossing halfway through. Keep eye on the nuts towards the end to ensure they don't burn, however don't under-roast them, as they need to be well-roasted to flavour the vinaigrette. Set aside to cool, then roughly chop into small chunks.
  3. Open the vacuum packed beetroot and drain the liquid. Slice the beetroot into 1-2cm thick slices and place on a serving platter.
  4. Slice the grapes in half and nestle them in amongst the beetroot.
  5. Place the finely chopped parsley, lemon juice, vinegar, oil, chopped roasted almonds and salt into a jar for which you have a lid. Secure the lid and shake well. Taste and add more oil, lemon juice, vinegar or salt as desired. You want the vinaigrette to be quite punchy, as the beetroot is mellow and needs to be lifted.
  6. Once the vinaigrette is to your liking, pour it over the beetroot and grapes. Serve with cooked beluga or puy lentils and goats cheese, or roasted pumpkin or sweet potato.
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