Beetroot and red onion salad with chilli lime dressing
February 24, 2010
One of the good things about warmer days is being able to pass over some of the cooking duties to the spouse. If it can be done on the barbecue, he’ll give it a go. While he isn’t into the prep work, he’s quite happy poking the tongs at whatever he’s given to cook.
Last week it was marlin steaks that had been sprinkled with a little mirin, light soy sauce and sake and marinated for 30 minutes. Incidentally, reusable non-stick barbecue liners are ideal for cooking fish. They can be cut to the size of the grill plate and are easily washed after use.
One of the salads I made to go with our meal was a beetroot and red onion one. Initial cooking can be done on the barbecue or in the oven.
Baby beetroot are ideal for this salad. They require very little preparation apart from removing the leaves. If the leaves happen to be fresh and perky, a few small ones can be set aside and added to the salad before serving. Roasting retains all the earthy flavour. A minted chilli lime dressing adds interest to an essentially simple dish.
Beetroot and red onion salad
1 bunch baby beetroot trimmed and washed
Place the beetroot on a double thickness of foil. Drizzle with olive oil and sprinkle with salt. Wrap into a flat parcel.
Peel the red onions and leave the root end attached. Cut in half then cut each half in thirds, ensuring that some of the root end remains attached for better presentation. Place in an ovenproof dish and sprinkle with salt, pepper and a little olive oil.
Preheat the oven to 180C. Roast the beetroot for an hour and the red onions for approximately 30 minutes till tender.
Cook the beetroot and onions then slip the skins and stalks off the beetroot. You can leave smaller beetroot whole, or cut into chunks.
Minted chilli lime dressing
grated rind and juice of 1 lime
Whisk all the dressing ingredients together. Arrange the beets and onions in a serving dish and pour over the dressing. Serve at room temperature.
| ©2000-2013 Pat Churchill