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 (400g), sliced
½ small red onion, thinly sliced
½ cup shredded basil
8 black pitted olives
¼ cup Paul 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 Paul Newman’s Own Balsamic Dressing.

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

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