Salads
Beetroot and orange salad
Full of flavour and simple to make. The acid sweetness of the orange and the earthy sweetness of the beetroot are a lovely combination. To turn this a light meal, mix it with a handful of rocket and some grilled halloumi; or watercress and smoked mackerel. Another addition is black olives, whose saltiness is a nice counterpoint to the sweetness of the beetroots and oranges.
Ingredients
- 2 oranges
- 1-2 beetroot, depending on size, coarsely grated
- 5 tbsp olive oil
- 1 ½ tbsp vinegar
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, finely chopped
- salt and pepper
Method
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Step 1
Peel a couple of oranges, making sure all the white pith is removed. Slice into thin rounds with a sharp knife, removing any pips, and arrange on a plate. Scatter over the grated beetroot.
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Step 2
Whisk the oil, vinegar and mustard together in a small bowl. Season. Drizzle a little vinaigrette over the beetroot and orange (you might not need all of it, save the rest for use in other meals). Sprinkle with the chopped parsley and serve.