Roasted beetroot with spicy nuts
A really simple but seriously stylish salad option to serve with a braai or on it's own with some warm ciabatta.
Recipe
Toss 500 g baby beetroot, halved or whole, with 30 ml (2 tbsp) each olive oil, balsamic vinegar and honey and a few sprigs of fresh rosemary. Season with salt and pepper to taste. Roast at 180 °C for about 45-50 minutes until caramelised and cooked. Serve with 80 g Cecilia’s Farm Spicy Honey Mixed Nuts, more fresh rosemary, crumbled soft goat’s cheese and rocket as a delicious side dish or light vegetarian meal. Enjoy hot or at room temperature.
Enjoy!
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