Immune Boosting Roasted Red Salad

Immune Boosting Roasted Red Salad

This Immune Boosting Roasted Red Salad makes a most attractive addition to your 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. All the ingredients in this salad hold fantastic nutritional benefits. The red peppers, used in this salad, are loaded with a vast amount of Vitamin C and A. This is used to boost your immune system and give you glowing skin. You can view this recipe and more healthy recipes from Allan Hirsch’s cookbook, “A taste of Hirsch’s“.

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.
  • Convection Mircowave: 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.

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