Roasted Red Salad

This salad makes a most attractive addition to our table. It is set to become a firm favourite, as it can be made a day ahead: the flavours are enhanced by this advance preparation.

Serves 6 – 8


  • 4 raw beetroot, peeled and cut in halves, then into wedges, *parboiled
  • 2 red peppers, seeded and cut into cubes
  • 4 carrots, peeled and cut into julienne strips
  • 2 red onions, peeled and cut in halves, and then into wedges
  • 2 cloves garlic, peeled and cut into slivers
  • 125 ml olive oil
  • 60 ml balsamic vinegar
  • 15 ml brown sugar
  • 25 ml sweet chilli sauce
  • 5 ml mustard powder
  • 100 g feta or goat’s cheese, crumbled
  • 100 g fresh figs, cut into quarters (optional)
  • 25 ml fresh coriander leaves


  • Preheat oven to 200°C/180ºC fan/Gas mark 6.
  • Place beetroot, red peppers, carrots, onions, and garlic into an oven roasting pan. Pour olive oil over and toss vegetables until well coated.
  • Bake: for 25 – 30 minutes until vegetables are just tender and golden brown.
  • Combination/Solar Dom: 200°C +70% microwave energy for 15 – 20 minutes until vegetables are just tender and golden brown.
  • Cool slightly. Mix together balsamic vinegar, sugar, sweet chilli sauce and mustard powder; pour over the warm vegetables. Mix gently together.
  • Place vegetables onto a serving platter; top with feta cheese, fresh figs (if using) and coriander leaves.


  • *Microwave beetroot wedges on 100% power for 8 – 10 minutes first. This cuts down dramatically on the roasting time. The same procedure may be used for the carrots.
  • Use ready-cooked beetroot to save on the preparation time. Roast as above.
  • Use ready-prepared carrot julienne strips.
  • A creamy salad dressing also works well with this salad in place of the balsamic vinegar mixture.
  • Do bear in mind that olive oil is high in calories, so use moderately.
  • Store olive oil in a cool, dark place: sunlight and heat can destroy certain properties in the oil.