Beetroot & Orange Salad

The combination of beetroot, orange and coriander is fragrant and the flavours really compliment each other.

This recipe is best done with baby beetroots, whilst they're nearer the size of golf balls than tennis balls. Larger beetroots tend to be more woody and less sweet, so are better suited to recipes like Borscht or pickled beetroot.

Ingredients

Serves 4 as a side dish or starter

8 small beetroot, raw or cooked
1 orange
1 tbsp olive oil
Handful fresh coriander

Optional: slice of pineapple

Method

1. Wash the beetroot, to remove any mud
   
   
2. Slice finely - beware the purple staining power of beetroot!
   Note: slice raw beetroot very fine.
   If you want to cook it, just scrub and boil for 15 - 20 minutes, then slice. Cooked beetroot keeps in the fridge for about 3 days, if in a sealed container.
   
   
3. Peel the orange. Cut it in half. Separate the segments, removing the pips. Or, slice into rounds.
   
   
4. Chop the coriander.
   
   
5. Mix all the ingredients together in a bowl or layer them on a plate.
   
   
6. Optional: if you have any pineapple spare, finish with a slice of pineapple.

Time From Cupboard-To-Table

10-15 minutes

Notes & Variations on Beetroot & Orange Salad

If you don't have any spare fresh orange, you can use 3 tablespoons of orange juice, instead.

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Ratings & Reviews

Rating	Comments
9/10	Very nice.
10/10	very nice
9/10	good recipes

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