Zingy beetroot and orange salad
5th March 2017
Category
Light Bites
This is a wonderfully zingy, earthy salad which goes well with almost anything. If you want to turn it into a light supper dish on its own just crumble some blue cheese onto the salad. The zesty salad cuts through the richness of the blue cheese.
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- Cooked beetroot
- 2 oranges
- mixed salad leaves including rocket
- pine kernels or cashew nuts
- baby plum tomatoes (optional)
- Balsamic vinegar
- Cider vinegar
- olive oil
- sunflower oil
- Dijon mustard
- Runny honey
- One garlic clove- peeled
- Blue cheese (optional- if you want a supper dish on its own)
Instructions
- With a very sharp knife, top and tail the oranges, slice off the peel and pith and cut out the segments between the membrane so you get just the orange flesh. Sounds hard but it's not, if you have a decent sharp knife.Keep the centres for the salad dressing
- Cut the beetroot into chunks
- Wash and dry salad leaves.
- Throw this into a large bowl
- Add pine kernels or cashew nuts and baby tomatoes if using.
- Make the salad dressing in a jug with equal parts of the vinegars and oils. Whisk in 1/4 tsp dijon mustard and squeeze the orange centres into the jug. Add a squeeze of runny honey and salt and pepper to taste.
- Bash the garlic clove once with the flat of a large knife and drop into the jug
- Dress the salad with this just before serving
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