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Roast beetroot and blood orange salad

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

By Emma Knowles, Lisa Featherby & Alice Storey
  • 30 mins preparation
  • 1 hr cooking
  • Serves 4
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  • 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


  • 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.