![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Roast roots and blood orange salad
- Published: 8 Feb 19
- Updated: 18 Mar 24
Blood oranges add freshness to balance the richness of winter’s comfort food – in this instance roasted root vegetables – in this salad recipe.
![Roast roots and blood orange salad](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/02/roast-roots-blood-orange-salad-768x960.jpg)
Ingredients
- 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
Method
- 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.
- Meanwhile, slice one orange into segments, squeezing the juice from the pulp into a small bowl, then cut the remaining orange into rounds.
- Whisk the extra-virgin olive oil into the orange juice, then season with salt and pepper.
- 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 from January 2018 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter