A fresh and vibrant salad bursting with juicy flavour from naval oranges, earthy beetroot and aromatic thyme.
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Ingredients
- 4 purple beetroot, peeled (see Make Ahead and Know-how)
- 2 large navel oranges, peeled (see Know-how)
- 25g fresh thyme, leaves picked (or fresh basil, roughly chopped)
- 2 large carrots
- Finely grated zest 1 orange, juice ½
- 4-5 tbsp extra-virgin olive oil
- 1 tsp dijon mustard
- 1 tsp yellow mustard seeds
- Sea salt flakes
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Method
- Put the beetroot in a large pan and pour over cold water to cover. Bring to the boil over a medium heat and cook the beetroot for 1 hour or until tender, then drain and put under cold running water until cool. Slice very thinly and arrange on a large platter.
- Slice the oranges into rounds and remove any pips with the point of a sharp knife. Layer the oranges on top of the beetroot, then sprinkle over the thyme or basil. Use a potato peeler to cut the carrots into thin ribbons, then scatter on top.
- Mix the orange zest and juice, 4 tbsp of the olive oil, the mustard and mustard seeds to make a dressing. Season to taste – it may need a little more oil too – then drizzle over the platter. Leave to stand for 1-2 minutes, then serve.
Nutrition
- 130kcals Calories
- 8.1g (1.1g saturated) Fat
- 1.9g Protein
- 10.8g (10.5g sugars) Carbs
- 3.3g Fibre
- 0.5g Salt
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