Roast beetroot, red onion & green herb salad

Try this beetroot salad and learn how to peel a beetroot without staining your clothes. This salad is finished with a dressing made with DYC White Wine Vinegar.   #HandeeHack: The easiest way to peel a beetroot and without staining your cloths or hands, is. To use a sheet of Handee to gently wipe the skin off while the beetroot is still warm from the oven. You can pop the skin and Handee in your home compost when you’re done.

6 beetroots, halved
2 red onions, cut in wedges
Olive oil
1-2 cups rocket leaves and salad greens
A handful Superb Herb dill
A handful Superb Herb mint
A handful Superb Herb Italian parsley

2 tbsp DYC white wine vinegar
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
2 tbsp capers, drained

Handee paper towels

Preheat the oven to 180°C. Place a Handee Paper towel on a chopping board and cut beetroot into halves, then add into a deep baking tray. Drizzle a good amount of oil over the beetroot, then pour water to 3cm deep. Cover with foil and bake for 1 ½ hours, or until the beetroots are cooked through.
When the beetroot have 30 minutes to go, place onion wedges on another tray, drizzle with olive oil then roast for 30 minutes.
Blitz vinaigrette in a blender until combined. Pour into a small bowl.
Remove the beets out of the tray and leave until cool enough to handle.
When the beetroot is cool enough to handle, rub off the skins using a sheet of Handee paper towel, then cut into wedges. Set aside.
Arrange herbs, beetroot, and onions around the vinaigrette in a wreath shape. Drizzle with vinaigrette and serve.
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