The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Roasted Beetroot Salad
This is a great gluten free and vegetarian side. Loads of flavour, texture and colour. One of my all time favourites, if you want a big salad lunch or a nice alternative for the BBQ. Anyone who doesn’t like beetroot, will have a change of heart and tastebuds after a fork full.
Prep Time: 10 Min
Cook time: 15 Min
4 medium sized beetroot – roasted, diced
½ tsp ground coriander
1 tsp ground cumin
½ cup mayonnaise
¼ cup sour cream
1 garlic clove, crushed
1 lemon, zest and juice
½ cup fresh mint, finely chopped (optional)
400g chickpeas (tin), drained
1 small red onion, finely diced
110g feta cheese, diced
salt and freshly ground black pepper
(To roast your beetroot, preheat oven to 200c, place in a baking dish, drizzle with olive oil, salt and pepper and roast for 15 – 20min or until tender. Remove from oven and peel (don’t forget your gloves!))
Place your warm beetroot in your serving dish and sprinkle with coriander and cumin, toss well, allow to sit for about 5 minutes to absorb those lovely aromatic flavours.
In a separate bowl gently whisk together the mayo, sour cream, garlic, lemon zest, juice and half the mint.
To the beetroot, add the chickpeas, onion and feta. Taste and season, remember the feta is quite salty!
Pour the dressing over your beetroot and bring together gently. Chill until ready to serve
TO SERVE: Sprinkle with remaining mint, grab a fork and dig in!
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