Blood Orange and Golden Beetroot Salad
I made this blood orange and golden beetroot salad to accompany our cheesy pumpkin pasta bake. Blood oranges are now in season, and they look so pretty with sliced golden beetroot.
I decided to make a salad that I’d like to eat in a restaurant. I sliced the beetroot with a mandolin, and quickly pickled it in apple cider vinegar. I used this vinegar to make a salad dressing. I’d recommend buying raw hazelnuts and roasting them yourself. You can taste the difference.
One of my kids likes very simple cos salads with lettuce, tomato and cucumber, and not much else. I like to throw in different vegetables, such as fennel and beetroot, to encourage him to try new flavours. This salad is also delicious with cos lettuce, and with the beetroot roasted instead of pickled. You might like to try adding shaved Jerusalem artichoke, which reminds me a little of jicama or daikon. Add some goat’s cheese to make the salad more substantial.
Serve it with cheesy pumpkin pasta bake: Cheesy Pumpkin Pasta Bake
Best wishes,
Amanda
PS: If you’ve tried this Blood Orange and Golden Beetroot Salad or any other recipe on At Amanda’s Table, please let me know how it turned out in the comments below!
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Blood Orange and Golden Beetroot Salad
Ingredients
- 4 cups mixed salad leaves or cos lettuce I used salad leaves from Gourmet Edibles
- 2 golden beetroot, washed, peeled & sliced I used a mandolin
- 2 blood oranges, peeled & cut into small segments
- 1/2 fennel bulb
- 1/2 cup apple cider vinegar
- handful of roasted hazelnuts
Apple Cider Vinegar Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar, from the betroot pickle
- 2 tbsp honey
- flaked sea salt & black pepper
Instructions
- Put the sliced beetroot into a clean jar and add the apple cider vinegar. Rest it for 10 minutes, or prepare it in advance and store it in the fridge.
- Arrange the salad leaves on a flat plate, and toss in the beetroot and fennel slices, and the blood orange segments.
- Pour the dressing over the top, then sprinkle with the roasted hazelnuts. Serve immediately.
Apple Cider Vinegar Dressing
- Using some of the pickling vinegar from the beetroot, whisk the drsssing ingredients together in a small bowl. Season to tatse.
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