Roasted Beetroot Salad

Ingredients

• 4 shallots
• 4 beetroot roots
• 5 tbsp olive oil
• 8 thyme sprigs
• 1 pinch salt
• 1 pinch pepper
• 2 bunches arugula
• 60 g Feta cheese
• 2 Garlic cloves
• 3 tbsp Lemon juice

Instructions

1. 1.

   Clean and peel the shallots. Wash the beetroot roots and remove their stems.

2. 2.

   Place foil in a baking dish, spread 2 tbsp oil on it, add the shallots and beetroot roots. Wash thyme sprigs, shake dry, and lay them in the dish. Season with salt and pepper.

3. 3.

   Seal the foil top and bake for 1 hour at 180 °C (fan‑forced 160 °C; gas: level 2–3).

4. 4.

   Remove the vegetables from the oven, discard thyme sprigs, peel the beetroot roots, and cut into cubes.

5. 5.

   Wash and dry the arugula. Cube the feta cheese and mix with the arugula and beet cubes.

6. 6.

   For the dressing, peel and finely chop the garlic. Combine the remaining olive oil, lemon juice, garlic, pepper, and salt; pour over the salad.