Beetroot and Orange Salad recipe
information
When buying beetroot, look for those with loose but undamaged skins. Choose small or medium varieties as large ones may be tough. You can buy them raw and then cook them yourself. Wash the beetroot thoroughly, then plunge them into boiling, unsalted water, cover and cook for between 15 minutes and 1 hour, depending on their size. Drain and cool the beetroot quickly under cold, running water before peeling. The unusual flavour of this salad complements cold meats such as pork, duck, goose and game particularly well.
Preparation time : 20 minutes,
Calories per serving: 150
ingredients
1 lb (450 g) beetroot
2 large oranges
2 large oranges
For the Salad Dressing
2 teaspoons celery seeds
3 tablespoons white wine vinegar
2 teaspoons caster sugar
2 tablespoons sunflower or groundnut oil
Salt and freshly ground black pepper
3 tablespoons white wine vinegar
2 teaspoons caster sugar
2 tablespoons sunflower or groundnut oil
Salt and freshly ground black pepper
method
1. To make the dressing, lightly crush the celery seeds in a mortar using a pestle, or with the end of a rolling pin, and place them in a small saucepan.
2. Add the wine vinegar, sugar and 1/4 pint (150 ml) water. Boil for 8-10 minutes until the liquid has reduced to about 2 tablespoons. Strain into a bowl and put to one side to cool.
3. Using a sharp knife, peel the oranges, cutting away the pith and the skin. Slice the oranges into rings, catching any juice in a bowl to add to the dressing.
4. Peel and thinly slice the beetroot, cubing a small amount to place in the centre of the dish. Arrange the beetroot and orange slices alternately.
5. Mix the oil with the vinegar mixture, add salt and black pepper to taste and beat well with a fork. Pour the dressing over the salad and serve. For extra garnish, arrange thinly pared strips of orange peel over the salad.
2. Add the wine vinegar, sugar and 1/4 pint (150 ml) water. Boil for 8-10 minutes until the liquid has reduced to about 2 tablespoons. Strain into a bowl and put to one side to cool.
3. Using a sharp knife, peel the oranges, cutting away the pith and the skin. Slice the oranges into rings, catching any juice in a bowl to add to the dressing.
4. Peel and thinly slice the beetroot, cubing a small amount to place in the centre of the dish. Arrange the beetroot and orange slices alternately.
5. Mix the oil with the vinegar mixture, add salt and black pepper to taste and beat well with a fork. Pour the dressing over the salad and serve. For extra garnish, arrange thinly pared strips of orange peel over the salad.
serving amount
serves: 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
