Preparation time: 10 minutes (plus cooling)
Cooking time: 40 minutes
Serves: 4-6 as a side dish

1 bunch baby beetroot, stems & leaves removed
4 medium vine ripened tomatoes 15 0z (400g), Sliced
1/2 small red onion, thinly sliced
1/2 cup (125 ml) shredded basil
8 black pitted olives
1/4 cup (60 ml) Newman’s Own Balsamic Dressing*

1. Preheat oven to 180ºC. Wrap each beetroot in foil. Place directly onto oven rack and roast for about 40 minutes or until tender (test with a skewer). Set aside to cool, then peel and slice.

2. Arrange tomato and beetroot slices on a large platter. Top with onion, basil and olives. Drizzle with Newman’s Own Balsamic Dressing.

Tip: Beetroot can be roasted up to a day in advance and stored in the refrigerator.

* Newman's Own Light Balsamic Dressing can be used as well