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)
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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