Roasted Beetroot And Hazelnut Salad

Beetroots are one of my favourite veggies. They’re so versatile and lend themselves to being eaten raw, baked, boiled or fermented.

Beets are an amazing source of betaine, a nutrient that has powerful anti-inflammatory properties. Betaine is also necessary to support methylation, the process by which enzymes are switched on or off in the body.

Beets are very high in fibre and can really make a difference in speeding up digestion in people who suffer from constipation.

Eating beetroots on a regular basis will also stimulate your liver phase 2 detoxification pathway, helping your body eliminate unwanted toxins and hormones. Some research has even attributed powerful anti-cancer properties to beetroots in animal studies.

This recipe for Roasted Beetroot And Hazelnut Salad is from Angela Liddon’s ‘The Oh She Glows Cookbook’. It’s a fantastic book with some really amazing vegetarian recipes in it. Each recipe turns a different veg into a masterchef creation. I added the fetta to turn this into a complete meal.

roast beetroot saladIngredients

  • 5 to 6 medium beetroots, trimmed
  • 1/2 cup halzelnuts, toasted
  • 3-4 tbsp of balsamic vinegar reduction
  • 1 tbsp extra virgin olive oil
  • 6-8 sprigs fresh thyme


Step 1: Preheat oven to 200C.

Step 2: Wrap each beet individually in foil and place in the oven for about 90 minutes or until tender. Let cool down, unwrap, trim the ends and peel.

Step 3: Reduce oven temperature to 150C. Toast the hazelnuts in the oven for 12-15 minutes or until the skins have darkened and become papery. Place them on a damp tea towel and rub vigorously until most of the skins fall off. Discard the skins and roughly chop. Set aside.

Step 4: To make the balsamic reduction, place the vinegar into a small saucepan, bring to a boil and simmer, stirring frequently for about 20 minutes. You should end up with about 1/3 cup of vinegar.

Step 5: Slice the beets thinly and arrange on a plate. Scatter the hazelnuts and thyme leaves on top. You may choose to add some goat’s cheese or fetta for a complete meal. Drizzle the olive oil and 1-2 tbsp of balsamic reduction.