Roasted Beetroot with Honey Lime Dressing

February 22, 2021

Roasted Beetroot with Honey Lime Dressing

Salad Ingredients:

  • 2 large beetroots
  • 1 red onion, diced
  • 2 red jalapeno chilis, seeded and diced
  • fresh coriander, chopped
  • eschallots, thinly sliced

Dressing ingredients (mix all together)

  • zest and juice from 2 limes
  • 1/4 cup of honey
  • 1/2 tsp of salt
  • 1/4 tsp of ground pepper


  1. Roast and prep beetroot
  • Preheat oven to 200 degrees, and prepare beets by washing thoroughly with water and then wrapping loosely in aluminium foil.
  • Place these on an oven rack (with a baking sheet underneath in case juice leaks from the beets). Roast for about an hour - until a fork can easily slide through the centre, checking every 20 minutes.
  • Set aside to cool and peel the skin away with hands. Cut the beetroot into roughly 1cm cubes.
  • More tips and tricks on roasting beetroot here
  • Add the rest of your ingredients into a bowl with the beetroot. Pour over your dressing and coat, add salt & pepper to taste. Best served chilled
  • Recipe from V for Veggy.

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