Salads
Warm beetroot salad with orange, bacon and caraway
We had this recipe as a Christmas dish in the Field Kitchen with potato pancakes and smoked eel. For a more everyday meal it is excellent tossed with watercress or spinach leaves. It'll still be good if you're vegetarian and want to leave out the bacon.
Ingredients
- about 300g beetroot, trimmed
- 1 tbsp olive oil
- 4 smoked streaky bacon rashers, chopped
- 2 tsp caraway seeds
- 1 garlic clove, crushed
- 5 tbsp orange juice
- 1 tsp sugar
- 3 oranges, peeled and sliced
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Place the beets in a baking dish, add 5mm of water, then cover with foil. Place in the oven and roast for about 45 minutes, until tender.
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Step 2
Skin the beetroot, trim the ends and slice into thick batons or wedges.
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Step 3
Heat the oil in a large frying pan, add the bacon and fry until starting to brown. Remove from the pan.
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Step 4
Add the caraway seeds and garlic and fry for a few minutes, adding the orange juice and sugar before the garlic browns. Mix thoroughly and bring to the boil.
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Step 5
Tip in the beetroot and stir until thoroughly coated with the hot dressing. Season well. Stir in the orange slices and then sprinkle with the bacon. Transfer to a serving dish and serve immediately.
