Rainbow Beetroot Salad (air fryer edition)
Easy roast beetroot with an air fryer. I like to roast a beet for that sweet flavour, that does not involve having your whole oven on for 1.5 hours or boiling all the sweetness out of it.
Baked with plums, butter and onion it makes its own dressing, served with feta and herbs to finish.
Sweet, salty and the crunch of burnished red cabbage make this a very enjoyable salad to share, or make for the week.
You will need tinfoil and baking paper and an air fryer, or an oven.
One bunch of Streamside beetroot, trimmed of the stems
With the yellow beet you can make beet pickle from the pickle party recipe- see streamside website on the recipe page.
- 30 g butter room temp
- 3 dark red plums, whole
- 2 streamside red onions, peeled and cut in half
- Half a red Streamside cabbage, cut into thick strips
- 30 g olive oil
- Salt and pepper
- 50g crumbly feta
- Fresh thyme if you have it
- Turn on your air fryer to 200 degrees and set it for half an hour.
- Take your red and Chioggia (pink) beetroot and place them on a piece of baking paper with the onions and plums and the butter and a pinch of salt. Wrap in the baking paper, and then with tin foil.
- Roast in the air fryer for an hour.
- When finished take package out of air fryer and let sit for half an hour.
- Meanwhile roast the cabbage in the air fryer at 200 degrees, to begin, toss cabbage in a bowl seasoning with oil, salt and pepper. Place it in the air fryer.
- You will want to blister the outside and leave the cabbage with a bit of crunch still. If your fryer is a bit smaller like mine, it may take up to three batches.
- When cooler, take out beetroot and under a running tap, peel away the skin, and cut however you like.
- Place the cooked cabbage in a bowl, and follow with squishing the plums in there, taking out the stone, and breaking up the onion. Pour the roasting juices into the salad.
- Toss, place on a plate, and dress with feta and pickled beet and thyme,