Beetroot & orange salad
7 April 2020 / Posted in Salads
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This simple salad is a fabulous combination of autumn colours and flavours and can be served as a side or a starter. Bulk up the salad by adding some shredded roast chicken or chickpeas.
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Beetroot & orange salad
Serves 4 - 6
10 - 12 small beetroot, washed
2 - 3 oranges, peeled and white pith removed
100 - 150 g mix of lettuce, rocket, watercress & baby spinach
1 - 2 slices of Feta, coarsely crumbled
50 - 75 g pecan nuts or 75 ml dukkah
Dressing
50 ml olive oil
30 ml balsamic vinegar
20 ml honey
5 - 10 ml fresh or 2.5 ml dried thyme
salt and freshly ground black pepper
Method
- Leave 2 - 3 cm of the beetroot stems intact for a different look, if preferred. Place beetroot in an AMC 20 cm Gourmet High, add 200 ml water and salt and heat over a medium temperature until the Visiotherm reaches the first red area. Reduce the heat to the lowest setting and simmer for 30 - 45 minutes or until just tender. Leave to cool.
- Meanwhile, whisk all the dressing ingredients together and season to taste.
- Carefully peel cooled beetroot, without removing stems. If the peel doesn’t slip off when peeled by hand, use a small vegetable knife. Halve some of the beetroot horizontally and quarter the rest. Slice one orange in thin slices and segment the rest.
- Place greens on a platter or individual plates and top with remaining ingredients. Drizzle with dressing and serve immediately. Warm Italian bread makes a perfect accompaniment.
Variations:
- Substitute feta cheese with goats cheese.
- Substitute pecan nuts or dukkah with walnuts.
- Any combination of salad greens will work with this salad.
Cookware we used
