Roast roots and blood orange salad

Roast roots and blood orange salad
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min, oven time 45-50 min

Blood oranges add freshness to balance the richness of winter’s comfort food – in this instance roasted root vegetables – in this salad recipe.


  • 4 parsnips, halved lengthways
  • 3 golden beetroot, cut into wedges
  • 2 tbsp olive oil
  • 2 blood oranges, peeled
  • 2 tbsp extra-virgin olive oil
  • 1 treviso radicchio
  • 50g toasted hazelnuts
  • 75g soft goat’s curd or goat’s cheese


  1. Heat the oven to 200ºC/180ºC fan/gas 6. Toss the parsnips and beetroot with the olive oil in a roasting tray. Roast for 45-50 minutes until tender and caramelised.
  2. Meanwhile, slice one orange into segments, squeezing the juice from the pulp into a small bowl, then cut the remaining orange into rounds.
  3. Whisk the extra-virgin olive oil into the orange juice, then season with salt and pepper.
  4. Toss the radicchio leaves with the warm roasted veg, then arrange on a platter, scattered with the blood orange segments and rounds, hazelnuts and cheese. Drizzle with the dressing and serve.

Recipe By

delicious. team


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