Roasted Beet Root Tomato Salad

Yum List : Roasted Beetroot Tomato Salad, Arugula, Feta, Papadum

How good is this recipe from Chef Joseph of Karma Kandara! In his own words:’ The sweetness of the baked beets and tomatoes are accentuated by the roasting of the red onions.’ Sounds like a must-try!

  • Prep time:20 minutes
  • Cook time:40 minutes
  • Yields:1 portion
  • 50 gms
  • 75 gms
  • 20 gms
  • 5 gms
  • 3 gms
  • 1/3rd ea.
  • 8 ml
  • 5 gms
  • 10 gms
  • 10 ea.
  • 10 ea.
  • 1 ea.
  • T.T.
  • Place the finely chopped arugula in the centre of the plate of your choice.
  • In a mixing bowl combine the beet root, tomato, red onions, garlic, chilies and herbs.
  • Freshly squeeze the lemon juice over the veggies, and the olive oil.
  • Squeeze a little bit lemon juice and olive oil onto the arugula as well.
  • Season the veggies to taste with salt & freshly cracked black pepper.
  • Place the veggies on top of the arugula.
  • Finely grate the feta cheese on top of veggies.
  • Place papadum on top of the salad and garnish with feta cheese, mint leaves, olive oil.

Sub Recipes
Roasted Beet Root
  • Yields:5 portions
  • Prep Time:3 minutes
  • Cook Time:30-40 minutes
  • 400 gms
  • 5 ml
  • T.T.
  • Preheat oven to 190 degrees Celsius
  • Wash the beet root and place in a bowl.
  • Drizzle with olive oil and season heavily with salt and black pepper.
  • Place on a cookie sheet and in the oven for approximately 30-40 minutes until knife tender.
  • Remove from the oven and let cool just enough to handle without burning your hands.
  • With a paper towel, wipe away the skins of the beet root.   NOTE: this is much easier to do while the beet root is still warm.
  • Place in the fridge to cool.  
  • Cut into large dice before composing the salad.
Roasted Red Onions

NOTE*. You can place the onions on the same cookie sheet along with the beet root and roast together!

  • Yields:5 portions
  • Prep Time:1 minute
  • Cook Time:30 minutes
  • 300 gms
  • 5 ml
  • T.T.
  • Preheat oven to 190 degrees Celsius.
  • With the skin on the red onions, cut them in half through the middle of the onion creating a stem and root side of the onion.
  • Drizzle with olive oil and season with salt and pepper.
  • Place on the cookie sheet with beets, cut side up and in the oven for 15 to 20 minutes.
  • Once the onions have browned, flip them over skin side up and continue to cook them until knife tender.  Approximately 30 minutes.
  • Remove from the oven and let cool.
  • Remove the skin and small dice- reserve until ready to use.
Tomato Concasse
  • Yields:5 portions
  • Prep Time:3 minutes
  • Cook Time:3 minutes
  • 500 gms
  • 1 liter
  • T.T.
  • 1 liter
  • In a heavy bottom pot b ring 1 liter of water up to a boil.  Season with salt to taste.
  • Meanwhile with a paring knife remove the stem of each tomato and gently cut an (x) in the bottom of the tomatoes.
  • Place the tomatoes in the boiling water for 2-3 minutes or until you see the skins start to blister off.
  • With a slotted spoon, quickly remove the tomatoes from the boiling water and place in Ice water to shock and stop the cooking.
  • Let stand in the shock water until completely cool.
  • Remove from the shock water and gently peel back the skins removing them from the tomatoes.
  • Cut each tomato in half and gently squeeze the seeds out of the tomatoes.  NOTE:  you may need to use your finger to ensure all seeds have been removed from the tomato.
  • With a knife large dice each tomato.  Reserve until ready to use.

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