Earthy roasted beetroot, tangy pickled red onion and smoky green olives come together in this vibrant, herb-packed salad
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 2-4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 330 |
| Fat | 24g |
| Saturates | 3g |
| Protein | 4g |
| Carbs | 30g |
| Sugars | 20g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the air fryer to 190°C.
Drizzle the beetroots with 2 tablespoons of olive oil and season with salt. Wrap in aluminium foil and roast for 30–40 minutes, or until tender when pierced with a knife.
Meanwhile, thinly slice the red onion and roughly chop the olives. Zest and juice the citrus before adding both to a large bowl. Add the sliced onions and olives with the olive brine, honey, vinegar, salt and pepper. Mix together and set aside for 10 minutes to allow the onions to lightly pickle.
Once the beetroots are cool enough to handle, peel off the skins and chop into quarters.
Tear the herbs and add to the bowl along with the beetroot, pickled onion and remaining olive oil before tossing all together.
