Grilled and roasted vegetable salad

A salad with a beautiful contrast of flavours and textures. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Grilled and roasted vegetable salad

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red beetroot 







spring onion 



pearl onions 



olive oil



salt and pepper

Preparation method

  • Wrap the beetroot and onions with their skin on in aluminium foil.
  • Bake the wrapped beetroot and onions on hot coals.
  • Cut the fennel into strips and the carrots in half lengthways.
  • Grill over a charcoal fire. 
  • Grill the spring onion and remove the outer layer.
  • Peel the baked beetroot and onions. 
  • Cut the beetroot into very thin strips (julienne) and quarter the onions. 
  • Season the vegetables with the olive oil and salt and pepper.

Serving suggestions

  • As a component in a composition with watercress, hazelnut, and orange.
  • As part of a salad buffet. 
  • As a component in a cold starter or salad.

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