Easy Preparation:
- Baking the Beetroots: Preheat your oven to 190°C/370°F (fan setting). Toss the cubed beetroots in olive oil and a pinch of salt. Arrange them on a baking sheet and bake for about 20 minutes until they are tender and slightly caramelized.
- Assembling the Salad: Once the beetroots are baked, let them cool for a bit. In a salad bowl, combine the roasted beetroots and sliced yellow tomatoes. The yellow tomatoes add a lovely sweetness and a beautiful contrast in color.
- Adding the Final Touch: Drizzle some fresh lemon juice over the salad for a zesty kick. Then, generously spoon over the basil pesto. The pesto adds a herby, creamy texture that complements the earthy beetroots and sweet tomatoes perfectly.
Why This Salad?
This salad isn’t just easy to make; it’s a celebration of simple, fresh ingredients. The combination of warm beetroots, cool tomatoes, tangy lemon juice, and flavorful pesto creates a dish that’s both satisfying and refreshing.
A Dish for All Occasions:
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