Name: Roast beetroot and blood orange salad
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 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

Roast beetroot and blood orange salad

Australian Gourmet Traveller recipe for roast beetroot and blood orange salad.

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Serves 4

Prep

30M

Cook

Total

1H 30M

Ingredients

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

Main

1.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.

2.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.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Alice Storey

Styling by Aimee Jones