Name: Roasted beet salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: to taste Black pepper; 1 Tbsp Coconut oil (melted); 1 piece Onion; 1⁄2 piece Spring onion; 0 tsp Garlic powder; 1 Tbsp Balsamic vinegar; to taste Salt; 250 g Red Beets; 50 g Shiitake mushrooms

Marinka Bil

Oven

Lunch

Dinner

Side dish

Paleo

Vegetarian

Roasted beet salad

Preheat the oven to 390°F and line a baking sheet with aluminum foil.

Wash the beets well and cut into pieces of approximately 1 by ½ inch.

Place the beetroot pieces on the baking sheet and sprinkle with 1 tablespoon of the coconut oil, and mix well by hand so the pieces are covered with a small layer of oil. Roast the beetroot pieces for approximately 20-25 minutes until they start to discolor slightly.

Cut the onion into thin half rings, and the spring onion into thin rings. Also cut the shiitakes into slices.

While the beet pieces are roasting, make the rest of the salad: heat the remaining coconut oil in a frying pan and fry the onion in it, stirring gently for about 5 minutes over medium heat.

Add the shiitakes and garlic and bake for a further 5 minutes on a slightly lower heat.

Put the beetroot in a bowl, add the onion and shiitakes and pour the balsamic vinegar over it.

Also sprinkle with some pepper and salt and toss the salad a few times.

Divide between the plates and garnish with the spring onion rings. Enjoy your meal!

Roasted beet salad

Roasted beet salad

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