Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

 

red beetroot 

 

carrots 

 

fennel 

12 

stalks 

spring onion 

24 

 

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.

Previous page