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Roast beetroot and blood orange salad


You'll need

1 bunch each purple and golden baby beetroot, scrubbed 80 ml (1/3 cup) extra-virgin olive oil 3 blood oranges, peeled, thinly sliced 1½ tbsp cabernet vinegar 1 golden shallot, finely chopped ½ cup (loosely-packed) basil To garnish: bull’s blood micro-cress, or other red micro-cress 30 gm ricotta salata

Method

  • 01
  • Preheat oven to 180C. Place beetroot in a roasting pan, fill with 1cm water, drizzle with half the oil, season to taste, cover and roast, turning occasionally, until tender (45-50 minutes), then peel and halve beetroot.
  • 02
  • Combine beetroot and blood orange slices in a bowl, season to taste and spread over a serving platter. Whisk vinegar and remaining olive oil together in a bowl, add shallot and drizzle over salad. Scatter with basil and micro-cress, then finely grate ricotta salata over the top and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2014

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