Saturday, 16 March 2013

roasted carrot and beetroot salad with herb dressing

I have made this salad a few times this summer and it goes especially well with BBQ beef or lamb.

For this salad I used

Carrots - cut lengthways and roasted in the oven, you will need a lot
1beetroot - baked in the oven with foil for about an hour
goat cheese - crumbled
herbs, any will do,  I used chervil, basil, and parsley as they were in my garden
herb dressing
Just put together as much as you like

The beetroot came from my garden along with the herbs

For the dressing I used

white wine vinegar
olive oil
lots of finely chopped herbs, I used oregano, basil, chervil and parsley
Maldon salt and pepper

Give it all a good shake in a jar and pour over salad just before serving.

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