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Vegetarian Roasted Beetroot and Preserved Lemon Salad Recipe

Preserved lemons give this salad a lovely Middle Eastern touch. They are very salty, though, and so are feta or halloumi, so don't salt the beetroots. If you don't have them, you can also use blanched lemon slices, in which case you might choose to salt the beetroots. For a warm salad, do not allow the beetroots to cool completely, and maybe swap the feta for grilled halloumi. In this case, serve immediately, as halloumi gets hard if allowed to sit too long after grilling. Serves 4 as a starter or 2 as a main dish (you can add some cooked quinoa to make it a more substantial meal).

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

Middle Eastern

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Detox
Lunch Box
Main Courses
Starters

You will need

IngredientAdd
4 red beetroots OR More products
4 golden or yellow beetroots More products
1 Tbsp olive oil More products
about 1 tsp coarse sea salt (optional) More products
1/2 to 1 preserved lemon OR More products
1 organic lemon More products
1 small red onion OR More products
2 shallots More products
100g rocket More products
100g feta cheese OR

Awaiting stock

 		More products
100g halloumi

Awaiting stock

 		More products
freshly ground black pepper More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Preheat the oven to about 200C/400F.
  • Trim the beetroots (all red, red and yellow, or all yellow) and scrub them well under a running tap, using a vegetable brush. Leave the skins on. Put them on a small baking tray, pour the oil over, sprinkle with the sea salt if using, and toss to coat.
  • Roast for about 45 minutes.  Use a skewer to test whether the beetroots are cooked through, if not, roast for a further 10 minutes or so.
  • While the beetroots cook, prepare the other ingredients. Give the preserved lemon a quick rinse, then drain and chop. If using fresh lemon, halve lengthways, then slice widthways. Bring a little water to the boil, add the lemon slices and blanch for 2 minutes before draining.
  • Wash and spin dry the rocket. Thinly slice the red onion or shallots. Roughly cut the feta into cubes. If using halloumi, cut into thin slices, ready to pan-fry right before serving.
  • Once the beetroots are cool enough to handle, cut them into slices or wedges. Put them in a medium sized bowl with the preserved lemon (or blanched lemon), the sliced onion (or shallot) and freshly ground black pepper to taste. Mix, then add the rocket, and give it a gentle stir.
  • Top with the feta or the pan-fried halloumi slices and serve at once.

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