This easy and vibrant beet salad by Jamie Oliver is a fresh, nutritious dish packed with earthy roasted beets, tangy capers, and aromatic herbs. Tossed in a simple balsamic vinaigrette, it’s the perfect side dish that’s quick to make and full of flavor. You can easily adjust the herbs and greens to suit what you have on hand!
Ingredients Needed
- 2 x 600g bunches beetroot (12 to 15 beets)
- 5 tablespoons (75 ml) olive oil
- 3 tablespoons baby capers
- 4 red onions
- 4 cloves garlic
- 125ml (1/2 cup) white wine
- A few sprigs of fresh dill
- A few sprigs of fresh mint leaves
- A few sprigs of fresh flat-leaf parsley leaves
- 2 x 75g (2 x 2.65 oz) bags of watercress
Vinaigrette:
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 tablespoons extra virgin olive oil
How To Make Beet Salad
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Prepare the beets: Trim the beetroot stalks (keep the leaves) and slice the beets into 1cm pieces. Place in a baking tin, drizzle with 2 tablespoons olive oil and add water to fill the tin to a depth of about 5cm (2 inches).
- Bake the beets: Cover with foil and bake for 1 hour to 1 hour 15 minutes, or until a knife easily slides into the flesh and the skins come off. Let cool, then peel and cut the beets into wedges.
- Prepare the onions and garlic: Peel and chop the onions into wedges and finely chop the garlic. Drain and rinse the capers, then chop the herbs.
- Roast the onions: On a baking tray, toss the onion wedges with 2 tablespoons olive oil, season well, and roast for about 30 minutes until soft. Let cool.
- Prepare the stalks and leaves: Blanch the beetroot stalks and leaves in a pot of boiling salted water for about 2 minutes, then drain well.
- Cook the stalks: Heat the remaining tablespoon of olive oil in a pan over medium-high heat. Add the beetroot stalks and garlic, frying for a few minutes until the garlic turns golden. Add the white wine and cook for 10 minutes. Add the beetroot leaves, season, and cook until wilted.
- Make the vinaigrette: Whisk together the balsamic vinegar and Dijon mustard, then stir in the extra virgin olive oil. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, gently toss the roasted beets and onions with the stalk mixture, chopped herbs, capers, and vinaigrette. Finally, mix through the watercress and serve.
Recipe Tips
- Don’t skip roasting the onions: Roasting the onions brings out their sweetness and adds depth to the flavor of the salad.
- Cool the beets before peeling: Let the beets cool after baking. They are easier to peel when they’re not too hot.
- Be careful with the wine: Let the wine cook down to intensify the flavor, but don’t let it burn. Keep the heat moderate.
- Customize the herbs: Feel free to swap mint, parsley, or dill for any fresh herbs you prefer, like basil or thyme, depending on what you have.
How To Store Leftovers?
Let the leftover beet salad cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 200 grams)
- Calories: 339
- Total Fat: 19.6g
- Saturated Fat: 2.7g
- Total Carbohydrate: 26g
- Sugars: 21.5g
- Protein: 6.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Apple Salad
- Jamie Oliver Brussels Sprout Salad
- Jamie Oliver Indian Salad
- Jamie Oliver Balsamic Salad Dressing
Jamie Oliver Beet Salad
Description
This easy and vibrant beet salad by Jamie Oliver is a fresh, nutritious dish packed with earthy roasted beets, tangy capers, and aromatic herbs. Tossed in a simple balsamic vinaigrette, it’s the perfect side dish that’s quick to make and full of flavor. You can easily adjust the herbs and greens to suit what you have on hand!
Ingredients
Vinaigrette:
Instructions
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Prepare the beets: Trim the beetroot stalks (keep the leaves) and slice the beets into 1cm pieces. Place in a baking tin, drizzle with 2 tablespoons olive oil and add water to fill the tin to a depth of about 5cm (2 inches).
- Bake the beets: Cover with foil and bake for 1 hour to 1 hour 15 minutes, or until a knife easily slides into the flesh and the skins come off. Let cool, then peel and cut the beets into wedges.
- Prepare the onions and garlic: Peel and chop the onions into wedges and finely chop the garlic. Drain and rinse the capers, then chop the herbs.
- Roast the onions: On a baking tray, toss the onion wedges with 2 tablespoons olive oil, season well, and roast for about 30 minutes until soft. Let cool.
- Prepare the stalks and leaves: Blanch the beetroot stalks and leaves in a pot of boiling salted water for about 2 minutes, then drain well.
- Cook the stalks: Heat the remaining tablespoon of olive oil in a pan over medium-high heat. Add the beetroot stalks and garlic, frying for a few minutes until the garlic turns golden. Add the white wine and cook for 10 minutes. Add the beetroot leaves, season, and cook until wilted.
- Make the vinaigrette: Whisk together the balsamic vinegar and Dijon mustard, then stir in the extra virgin olive oil. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, gently toss the roasted beets and onions with the stalk mixture, chopped herbs, capers, and vinaigrette. Finally, mix through the watercress and serve.
Notes
- Don’t skip roasting the onions: Roasting the onions brings out their sweetness and adds depth to the flavor of the salad.
- Cool the beets before peeling: Let the beets cool after baking. They are easier to peel when they’re not too hot.
- Be careful with the wine: Let the wine cook down to intensify the flavor, but don’t let it burn. Keep the heat moderate.
- Customize the herbs: Feel free to swap mint, parsley, or dill for any fresh herbs you prefer, like basil or thyme, depending on what you have.
Jamie Oliver Beet Salad