Beetroot & Watercress Salad

Earthy roasted beetroot and peppery watercress with shallot in a balsamic dressing. A vibrant, antioxidant-rich spring salad as beautiful as it is healthy.

Instructions

1. Roast the beetroot: Preheat your oven to 200°C. Scrub the beetroots and wrap individually in foil with a drizzle of olive oil and a pinch of salt. Roast for 45–60 minutes until tender. Allow to cool, then peel (the skins slip off easily wearing gloves). Slice into wedges. Alternatively, use pre-cooked vacuum-packed beetroot.
2. Prep the shallot: Peel and slice into very thin rings. Soak in cold water for 5 minutes to mellow the flavour, then drain.
3. Make the dressing: Whisk together the balsamic vinegar, a drizzle of olive oil, a small pinch of sugar, salt, and black pepper.
4. Arrange: Spread the watercress across a serving plate. Place the beetroot slices over the top and scatter the shallot rings around.
5. Dress generously and serve immediately.