Beetroot And Orange Salad Recipe

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Beetroot And Orange Salad ingredients

  • Beetroot And Orange Salad Recipe

    Beetroot And Orange Salad Recipe

    1 lb (450 g) beetroot

  • 2 large oranges
  • for the salad dressing
  • 2 teaspoons celery seeds
  • 3 tablespoons white wine vinegar
  • 2 teaspoons caster sugar
  • 2 tablespoons sunflower or groundnut oil
  • Salt and freshly ground black pepper

How to make Beetroot And Orange Salad

  • To make the dressing, lightly crush the celery seeds in a mortar using a pestle, or with the end of a rolling pin, and place them in a small saucepan.
  • Add the wine vinegar, sugar and 1/4 pint (150 ml) water. Boil for 8-10 minutes until the liquid has reduced to about 2 tablespoons. Strain into a bowl and put to one side to cool.
  • Using a sharp knife, peel the oranges, cutting away the pith and the skin. Slice the oranges into rings, catching any juice in a bowl to add to the dressing.
  • Peel and thinly slice the beetroot, cubing a small amount to place in the centre of the dish. Arrange the beetroot and orange slices alternately.
  • Mix the oil with the vinegar mixture, add salt and black pepper to taste and beat well with a fork. Pour the dressing over the salad and serve. For extra garnish, arrange thinly pared strips of orange peel over the salad.
  • Beetroot And Orange Salad is ready to serve.

Preparation time : 20 minutes,

serves: 4

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