- Rakhee Y. published her project Red Yellow Beetroot Salad With Radish, Beetroot & Brocolli Sprouts 13 Nov 06:00
Preheat oven to 200°C/395°F.
Line a baking tray with parchment paper. Wash and dry the beetroot and place on the parchment paper. Splash with olive oil and roast for 20 minutes. (I liked mine with a little bite but if you like your beetroot soft then do for another 10-15 minutes more).
Allow to cool and then peel the skin off and slice into circle.
Place on a large plate. Place a handful of the sprouts all over the beetroot and splash with balsamic vinegar. Eat immediately.