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Roasted Beetroot and Tomato Salad with Balsamic Glaze
A vibrant and flavorful salad featuring roasted beetroot and tomatoes, complemented by a tangy balsamic glaze. Perfect as a side dish or a light meal.
Prep Time
15 minutes
Total Time
1 hour
Calories
358 kcal
Difficulty
Easy
Equipment
2 items
Cost
£1.28/serving
Ingredients
Servings
4
500gramsBeetroot(About 3 medium sized beetroots, scrubbed and trimmed)
£0.75
500gramsTomatoes(Variety of colors and sizes work well)
£1.20
1Red Onion(Medium sized, thinly sliced)
£0.40
3tablespoonsOlive Oil(Extra virgin olive oil preferred)
£0.25
0.3cupBalsamic Vinegar
£0.30
1tablespoonMaple Syrup(Or honey for non-vegan option)
£0.20
2sprigsFresh Thyme(Or 1 teaspoon dried thyme)
£0.40
0.5teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack Pepper(Freshly ground, or to taste)
£0.05
50gramsFeta Cheese(Optional, crumbled)
£0.80
0.3cupFresh Basil(Chopped, for garnish)
£0.75
Total Cost
£5.11
£1.28 per serving
Instructions
- 1.Preheat oven to 200°C (400°F).
- 2.Cut the beetroots into wedges or chunks. Halve or quarter the tomatoes depending on their size.
- 3.In a large bowl, toss the beetroot, tomatoes, and red onion with 2 tablespoons of olive oil, thyme, salt, and pepper.
- 4.Spread the vegetables in a single layer on a baking sheet.
- 5.Roast for 40-45 minutes, or until the beetroot is tender and slightly caramelized. Turn halfway through for even cooking.
- 6.While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup.
- 7.Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly. It should coat the back of a spoon.
- 8.Remove the roasted vegetables from the oven and let them cool slightly.
- 9.Arrange the roasted vegetables on a serving platter or in a bowl. Drizzle with the balsamic glaze.
- 10.If using, sprinkle with crumbled feta cheese and fresh basil before serving.
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My Notes
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Nutrition Information
Nutrition per serving (355g)
358 kcal / 1498 kJ
Carbs
31.9g
12% of RDA
Fat
22.9g
33% of RDA
Protein
7.9g
16% of RDA
Detailed Breakdown
Fibre
6.9 g
23% of RDA
Sugar
23.4 g
26% of RDA
Sodium
364 mg
16% of RDA
Saturated Fat
5.9 g
30% of RDA
Chef's Tips
Roasting the beetroots separately for the first 20 minutes will allow them to cook slightly faster than the tomatoes.
Add other vegetables like bell peppers or zucchini for variety.
To make a complete meal, add cooked quinoa or lentils.
The salad can be served warm, at room temperature, or cold.
Cooking Equipment
Oven
Baking Sheet
Wine Pairings
No wine pairing suggestions available for this recipe.
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