Roast Beetroot Salad Recipe

June 16, 2015

We’re big fans of a good hearty salad here at Arro Home. It’s our go-to option for work day lunch and a favourite for easy night-time meals. When it comes to finding the perfect salad combo, we reckon it’s best to keep things simple, local, and seasonal. Luckily, that’s exactly what you’ll find in this recipe for garlicky roast beetroot salad. As well as being delicious, beetroot is in season for about three quarters of the year, meaning that it’s rarely a hard task to find a bunch that’s fresh. And if you’re in need of something that will clear the sinuses and satisfy the belly, you really can’t go past garlic. The pair are a match made in culinary heaven. So, if you’re after a healthy, tasty meal, then grab your apron, set your placemats, and sit down to enjoy a bowl of this sweet salad goodness!


What you’ll need:

  • 8 small to medium beetroot, scrubbed, cleaned, and cut in half
  • 6 medium cloves of garlic, unpeeled (really, don’t peel them!)
  • 3 – 4 tablespoons of balsamic vinegar
  • 2 tablespoons of olive oil
  • A few handfuls of baby spinach
  • 1 small handful of roasted or raw almonds, roughly cut up
  • Shaved parmesan

For the dressing, whisk together:

The juice of half a medium lemon

1 teaspoon of grainy mustard

2 tablespoons of good quality olive oil

A pinch of salt


  1. Pre-heat the oven to 200 degrees Celsius.
  2. Toss the beetroot through the balsamic vinegar and olive oil, then chuck them into a roasting pan.
  3. Add the whole cloves of unpeeled garlic to the roasting pan.
  4. Place the pan in the oven for 30-40 minutes or until the beetroot are semi-soft on the inside and browned or slightly crisped on the outside. Leave aside until the garlic is cool enough to handle.
  5. In a large bowl toss together the baby spinach and almonds.
  6. Unpeel the garlic cloves. They should be quite soft by this point, so once the peels are removed you can tear them apart and then add them straight into the bowl with the spinach and almonds. (Don’t worry, the roasting will have made the garlic less pungent, so you’re not going to come across a big sharp hit).
  7. Add the beetroot to the bowl and toss the ingredients together.
  8. Pour half of the dressing over the salad and then add more according to your tastes. The beetroot and garlic are already full of flavour and moisture, so it’s best to go easy on the dressing!

To serve, place the salad into bowls and top with shaved parmesan.