Full Recipe

Beetroot & Blood Orange Salad

Recipe - beetroot and blood orange salad


Last weekend I bought a few blood oranges and made the following salad as part of our lunch on Monday. The beetroot and rocket came from Fresh Gardens, small red onions from Terry Lister and roasted hazelnuts from The Vanilla Man.


Cook the 3-4 beetroot (roast or boil) and cut into wedges.

While that’s cooking peel 3-4 oranges removing all the pith. For the best result slice into segments working between the membranes. Squeeze as much juice as you can from this pulp into a small bowl to use in the dressing. To this add the juice of another orange (doesn’t have to be a blood orange), juice of a lemon, extra virgin olive oil, a teaspoon of Dijon mustard and salt and pepper. Whisk and adjust to suit your taste. After you’ve cut up the beetroot and while it’s still warm, pour over some of the dressing.


Finely slice a small red onion, cook some edamame beans or peas and roughly chop a handful of roasted hazelnuts. Assemble the salad – start with the rocket and add the beetroot, oranges segments, red onion, edamame beans and top it with chopped hazelnuts, crumbled feta cheese and torn mint leaves. Drizzle with the dressing.