Salads
Beetroot salad
This raw beetroot salad is simple to put together and offers a fabulous variety of colour, textures and flavours.
Beetroots are full of fibre, vitamins and minerals and although delicious when cooked they are also fantastic eaten raw.
Ingredients
- 2 medium beetroots (approx. 250g/9oz), peeled and grated
- 1 unwaxed lemon, juice and zest
- 1 heaped tsp Dijon mustard
- 1 tbsp rapeseed or olive oil
- 15g/½oz fresh dill
- 2 small oranges, skin and pith removed, sliced into thin 0.5–1cm circles then quartered
- 40g/½oz skin-on almonds, roughly chopped
- 40g½oz watercress
- 125g/4½oz ricotta
- salt and freshly ground black pepper
Method
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Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well.
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Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates.
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Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange.
Beetroot salad