Easy recipe Baby Beetroot Salad Recipe

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four bunches baby beetroot, trimmed, washed, small leaves reserved about one cup (two hundred and fiftyml) water (Recipes by ingridients water) two oranges, peeled, segmented about one/two Spanish onion, thinly sliced about one/two cup (one hundred and twentyg) crumbled Persian feta two tablespoons sherry (Recipes by ingridients sherry) vinegar (Recipes by ingridients vinegar) one quarter cup (sixtyml) extra virgin olive oilStep about one Preheat oven to two hundredC. Baby Beetroot Salad Recipe. Combine beetroot and water (Recipes by ingridients water) in a roasting pan. Season to taste with salt (Recipes by ingridients salt) and pepper. Baby Beetroot Salad Recipe. Cover with foil and bake in preheated oven for about one hour or until beetroot is tender. Remove from oven and set aside to cool. Baby Beetroot Salad Recipe. Step two Peel beetroots, keeping stalk intact. Baby Beetroot Salad Recipe. Quarter each beetroot lengthways. Step about three Combine beetroot and orange, onion, feta, vinegar (Recipes by ingridients vinegar) and oil in a large bowl, and gently toss until just combined. Serve salad (Recipes by ingridients salad) on top of reserved beetroot leaves.. Baby Beetroot Salad Recipe.