Roasted beetroot & broccolini salad (GF, paleo option)

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Just in case you were begin to think that all I’ve been cooking lately is rocky road and sweet treats, here’s a savoury side salad perfect for any time of year but especially good for Christmas because of the colours! Great either warm or cold.  For a paleo or dairy free option, just omit the fetta, simple!  The beetroot tasted AMAZING roasted in coconut oil but you could also use macadamia oil.

  • 1-2 large beetroot, peeled and cut into segments
  • 2 Tbsp coconut oil
  • 1 bunch broccolini
  • 2 Tbsp chopped pistachios
  • fetta to sprinkle (optional)
  1.  Toss the peeled and segmented beetroot in oil, spread on an oven tray covered in baking paper and sprinkle with salt.
  2. Roast in the oven at 190C/375F for about 40 mins until tender and starting to be a little bit crispy around the edges.  You may need to toss or turn once.
  3. If serving warm, wait until the beetroot is cooked then simmer the broccolini in water on the stove for a few mins until starting to soften but don’t overcook or it will lose it’s green-ness. If serving cold, you can pre-cook the broccolini just make sure you really cool it down quickly after cooking.
  4. Drain broccolini and rinse under cool water.
  5. To serve spread the broccolini on the platter, top with beetroot and sprinkle with fetta and pistachios.

Here it is without the fetta, ie the paleo/DF option:

roasted beetroot and broccolini salad

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