This delicious Roasted Beetroot Salad is a fantastic toddler recipe that is perfect for the little taste buds of the toddlers in Australia! Fresh, sweet and slightly earthy, this salad combines roasted beetroot and baby spinach leaves with a drizzle of balsamic vinegar, topped with crumbled feta. Not only is this salad healthy, it adds a splash of colour to the dinner table and will leave your toddler satisfied and excited for the next meal.
General Information Macronutrients | Calories | Serving Size | Course | Cuisine | Cooking Time — | — | — | — | — | — n/a | n/a | 4-6 | Salad | European | 25 minutes
This unique salad is a great way to introduce young children to new flavors and colors. When choosing ingredientsbe sure to avoid items that are high in salt or sugar and that pose a choking hazard to children.
Ingredients:
- 3-4 Beetroot bulbs (200g)scrubbed and trimmed
- 2 tablespoons olive oil (30ml)
- 2 tablespoons balsamic vinegar (30ml)
- 2 tablespoons freshly chopped parsley (6g)
- 2 teaspoons freshly chopped mint leaves (2g)
Directions:
- Preheat your oven to 400 °F (204 °C).
- Place the scrubbed and trimmed beetroots on a non-stick baking tray.
- Drizzle the olive oil and balsamic vinegar over the beetroots and use your hands to mix everything together.
- Roast the beetroots in the preheated oven for 25 minutesuntil they are tender and lightly browned.
- Once cookedremove the baking tray from the oven and transfer the beetroots to a plate.
- Allow the cooked beetroots to cool before adding to a bowl.
- Add the fresh parsley and freshly chopped mint to the bowl.
- Use a fork to gently mix all of the ingredients together and serve.
Did you know?
Beetroot is one of the main ingredients in our favorite condiment: ketchup! 🤣
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