Oven Roasted Balsamic Beetroot with Tapenade and Fenugreek Leaves

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Oven Roasted Balsamic Beetroot with Tapenade and Fenugreek Leaves

Labels: { Salads }

This delicious, easy-to-make beetroot recipe is oven roasted, which intensifies their natural sweetness, and then tossed with a Mediterranean olive-based sauce, served on a bed of homegrown fenugreek leaves. You can substitue them with celery leaves or other leafy greens of your choice.

Tapenade	Salad
80 g Pitted black olives 1 clove Garlic, minced 1 tbsp Capers 2 Anchovy fillets, chopped 1 Lime, juiced 2 tbsp Freshly chopped parsley 2 tbsp Olive oil salt and pepper to taste	750 g Beetroot, peeled and halved 3 tbsp Olive oil 2 tbsp Balsamic vinegar Sea salt Dill Extra black olives, cut into rings Fenugreek leaves Sesame seeds, optional

Place pitted olives, minced garlic, capers, anchovy fillets, lime juice, parsley and olive oil in the blender. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes. Season to taste with salt and pepper.
Preheat oven to 190C/375F. Peel and cut the beets in half. Place the beets in a baking pan. Toss the beets with olive oil, balsamic vinegar. Sprinkle with sea salt. Cover the beets with a sheet of aluminum foil. Roast for 1 hour until firm but tender. Remove from the oven.
Once the roasted beets are cooled enough to touch, slice them into bite-sized pieces. Place in a large bowl. Toss with tapenade, olive rings and dill. Arrange fenugreek leaves in a serving plate, spoon the well-tossed beet in the center, and sprinkle some sesame seeds over.

93 comments:

Unknown 12/8/13 06:24: I am so jealous of your homegrown fenugreek leaves! They are perfectly petite and dainty! Overall this is a very elegant dish and super healthy :)
Anne ~ Uni Homemaker 12/8/13 07:27: Roasted beets? Oh YUM!!! And I love that you used Balsamic vinegar to roast this in. Delicious Angie!
Anonymous 12/8/13 07:28: This comment has been removed by a blog administrator.
Rosa's Yummy Yums 12/8/13 07:45: A delicious salad and combination! Perfect.

Cheers,

Rosa
Alida 12/8/13 08:28: Very refreshing. I have never had fenugreek.
Roasting the beetroot in the oven is an interesting one. A good tip Angie.
As usual excellent presentation!
Amelia 12/8/13 08:35: Hi Angie, nice plating and the salad look very appetizing. As usual love your presentation and display, really beautiful!

Have a wonderful week ahead.
Anonymous 12/8/13 09:25: A fabulous and delicious salad bursting with goodness.
:-) Mandy xo
Unknown 12/8/13 10:31: roasted beetroots...omg too good to see...
Baking Diary 12/8/13 11:12: Your fenugreek plant looks so healthy! I love how you used it so cleverly to decorate your beetroot.
Akila 12/8/13 11:14: Wow thus is such a nice one... Lovely clicks
Ana Regalado 12/8/13 12:03: Picture-perfect salad , Angie ! The tapenade pairs well with this refreshing and healthy salad !
Sam Hoffer / My Carolina Kitchen 12/8/13 12:13: Your fenugreek looks so healthy. I don't think I've ever seen one here. I've only used dried fenugreek. As always, a beautiful salad Angie and most importantly, healthy and delicious.
Sam
Ely 12/8/13 12:39: I love it. <3 You're an artist, my dear! <3
easyfoodsmith 12/8/13 13:42: I have fallen in love with roasted beets just recently and this salad is looking fab with those dainty little fenugreek greens.
Monica 12/8/13 13:55: Looks beautiful, Angie!
Belinda 12/8/13 14:17: Beets are so naturally sweet - like the balance with the balsamic!
Joanne 12/8/13 14:38: WHat a lovely beet salad!
great-secret-of-life 12/8/13 15:15: what a combination sweet beet with bitter fenugreek leaves.. yummy
Unknown 12/8/13 15:41: What a gorgeous dish! I adore the earthy sweetness of beetroot. Yum! Lovely plate too I must say, matching the colour of the beetroot :)
Beth 12/8/13 16:06: I don't even know what fenugreek is, but the outcome is gorgeous!
Tertúlia da Susy 12/8/13 17:07: Que exclente saladinha.
Kiss, Susana
Nota: Ver o passatempo a decorrer no meu blog:
http://tertuliadasusy.blogspot.pt/2013/08/5-edicao-escolha-do-ingrediente-e.html
Erin | Well Plated 12/8/13 17:13: Fenugreek has always intrigued me--I need to pick some up!
Koko 12/8/13 17:34: Roasted beets are the best!! Your little orange planter is so cute!
Katerina 12/8/13 18:13: Roasted vegetables have a very profound flavor! I love this dish!
Rosita Vargas 12/8/13 18:25: Me encanta las verduras asadas bonito color y exquisito,saludos.
Evelyne CulturEatz 12/8/13 18:29: Oh yes oven roasted beetroot is so so good. That bed of fenugreek leaves is so cool. I am so curious to try that. Nice pairing.
Anonymous 12/8/13 18:35: This comment has been removed by a blog administrator.
Pam 12/8/13 20:40: It looks creative and delicious!
Food & Style - Viviane Bauquet Farre 12/8/13 22:36: Angie! I have been growing fenugreek in my veggie garden and I find it enchanting! The flavor is so pungent and unusual. Your recipe is marvelous and a wonderful way to use the tasty leaves! Kudos!
Tricia Buice 12/8/13 22:37: I love roasted beets and yours always look delicious. Natures candy! The greens are so delicate and pretty - nice flavor combination indeed.
Jeanette 12/8/13 23:25: Love the sweet, tangy and salty notes in this recipe ~ it's also just so pretty to look at!
Abbe@This is How I Cook 12/8/13 23:46: I have beets that need a home so thanks for posting this today! The tapenade looks totally savory. Can't wait to try it!
Anonymous 12/8/13 23:50: What a gorgeous and healthy salad Angie. Your pictures are perfect!
Norma Chang 13/8/13 00:13: I should look into growing Fenugreek. Love beets and mine are growing well so far.
The Yum List 13/8/13 01:31: This sounds and looks gorgeous!
Erica 13/8/13 02:14: You have the most amazing beet salads here,Angie! Love it!
Liz That Skinny Chick Can Bake 13/8/13 02:32: Another marvelous beet recipe! Keep them coming...this is a beauty!
Unknown 13/8/13 02:58: The colors on this dish are just stunning Angie! I love eating beautiful colors! This looks fabulous!
Gloria Baker 13/8/13 03:00: Angie this look awesome and really delicious!
Tessa @ Feral Kitchen 13/8/13 04:42: Beautiful beet salad Angie!
Elisabeth 13/8/13 06:10: Another winner, delicious beetroot creative salad, Angie! I love the Tepanade especially...I would spread that on crostini!
Gerry @Foodness Gracious 13/8/13 07:12: What a salad, roasted beets are like gold winners in the flavor Olympics!
Christine Ho 13/8/13 07:40: It's a winner. Nothing can beat the homegrown veggies.
Nisa Homey 13/8/13 07:51: I am jealous of your "own" fenugreek leaves....and what a colorful salad you have made...a winner!!
Sarah | The Sugar Hit 13/8/13 07:53: This looks wonderfully unusual, just how I like my salads!
Unknown 13/8/13 08:50: Roasted beet sounds delicious, especially with balsamic vinegar!
Anonymous 13/8/13 12:19: This comment has been removed by a blog administrator.
Anonymous 13/8/13 12:52: You know by now, that I so much am in love with beets, roasted or not!

Your salad looks truly refreshing, appetizing too! MMMMM,.. I can't wait to make this,..;Yum Yum Yum!
Lite Home Bake 13/8/13 13:05: Your plant is lushful! What can be better than a pretty and healthy salad :)
Paula @ Vintage Kitchen Notes 13/8/13 14:31: Roasted beets get my attention every time. I have trouble finding fenugreek seeds, never mind the leaves, but this is a wonderful salad even with another green leaf!
kitchen flavours 13/8/13 16:41: A lovely salad! I love your pot of fenugreek leaves! So envious!
Vicki Bensinger 13/8/13 18:45: I just made a large batch of roasted beets that I used partly for a salad. Your salad though sounds so unique. I'll have to try this. Nice recipe.
Ann Jones 13/8/13 20:27: I love using balsamic vinegar! It is great in both savory and sweet dishes. Your recipe looks delicious :)
Ivy 13/8/13 20:44: I love beets so much I could eat them every day! Love your photos.
Priya Suresh 13/8/13 22:32: Love beets in any form, wat an incredible and colourful dish.
Kiersten @ Oh My Veggies 14/8/13 02:42: I need to try fenugreek! I think I might have had it in Indian food maybe, but I can't pinpoint the taste of it...
mjskit 14/8/13 04:42: Lots and lots of interesting flavors and a lovely salad!
Debra Eliotseats 14/8/13 08:59: Delicious looking! What a great salad.
violeta pasat 14/8/13 12:18: Angie,colourful salad and super shot!!!.I will definitely try your recipe!
I love salads!
Kiran @ KiranTarun.com 14/8/13 13:00: What an interesting and delicious use of fresh fenugreek leaves. Yum!
Peachy @ The Peach Kitchen 14/8/13 13:27: You make beetroot look really gorgeous in this dish!
Kathy 14/8/13 13:27: A delicious looking salad! Beets are always a favorite around my house. Would love to make this…thanks for sharing, Angie!
Esther Lau 14/8/13 14:32: Hi Angie, very beautiful shots and of course the dish sound yummy too!
Anonymous 14/8/13 14:33: This comment has been removed by a blog administrator.
Juliana 14/8/13 19:00: I have never had fenugreek leaves...looks delicious this salad with beetroots...and so healthy.
Hope you are having a wonderful week Angie :D
AJ 14/8/13 21:09: Look super! Can just imagine how wonderful it must taste!
the Squishy Monster 14/8/13 22:27: I so enjoy all of your beet recipes. This one is so pretty!!
Julia | JuliasAlbum.com 15/8/13 10:23: Angie, the beet salad looks gorgeous! Oven roasted balsamic beets, topped with tapenade and olive rings and dill - oh mine. I love beets, and this recipe is very close to my heart :) Pinned!
My Kitchen Stories. 15/8/13 12:41: Hi Angie. Love the beetroot recipes you've been doing. Beetroot would work so well with tapenade. Gorgeous photos
Sokehah cheah 15/8/13 17:02: What a great presentation! Love your homegrown fenugreek leaves, look so healthy.
Rumana Rawat 15/8/13 17:31: You have given a new face to beetroot and that's loos very delicious...
lena 15/8/13 18:10: hi angie, the tapenade sounds good, guess it really works well with your oven roasted beetroot. This is simply gorgeous!
Unknown 15/8/13 19:32: The tapenade looks amazing! Love that you grew your own fenugreek leaves.
Catherine 15/8/13 21:36: Dear Angie, What a beautiful and healthy dish. Blessings dear. Catherine xo
Dawn @ Words Of Deliciousness 16/8/13 04:26: This dish looks beautiful. Roasted beets sound really yummy.
Anonymous 16/8/13 05:04: This comment has been removed by a blog administrator.
SavoringTime in the Kitchen 16/8/13 15:53: Another beautiful beet salad! You know I love beets and just had simple roasted beets last night along with the sauteed beet greens. You've added some wonderful ingredients to make this one really special!
Unknown 16/8/13 18:00: Love balsamic beetroot. A great combo and I like how you've use fenugreek leaves, I love it. Your Gael quote is perfect.
motherrimmy 16/8/13 21:47: I have yet to use anchovies in cooking, even though I've read they are incredibly good for me. Beets are becoming quite popular these days, aren't they? Your recipe puts them to good use.
Reeni 17/8/13 03:49: Your roasted beets are stunning! I could stare at your pictures all night. What a tasty tapenade you made for them Angie!
Asmita 20/8/13 05:40: Lovely salad!
This Life Of Bliss 25/8/13 20:50: Angie, this looks so good! You know, I just heard that fenugreek helps breastfeeding mothers produce more milk. But regardless, I love beets, and this looks yummy!
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