Beetroot, orange and thyme salad
- October 2015
- Serves 4-6
- Hands-on time 25 min, simmering time 1 hour
A fresh and vibrant salad bursting with juicy flavour from naval oranges, earthy beetroot and aromatic thyme.
- 8.1g (1.1g saturated)
- 10.8g (10.5g sugars)
- 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
- 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.
This makes a terrific palate cleanser, served before the beef shin and mash.
Cook the beetroot up to 48 hours ahead, cool, cover and chill. To save time you could buy ready-cooked beetroot and skip the first part of step 1.
Oranges are much easier to cut when they’re cold, so put them in the fridge for an hour or so before cutting. Wear rubber gloves when peeling and slicing beetroot to prevent your
hands from getting stained.
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