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Blood Orange and Golden Beetroot Salad
a very pretty salad with pickled golden beetroot, blood oranges and lovely leaves
Prep Time
10
minutes
mins
Servings:
4
people
Author:
Amanda Lawson
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.
Notes
The beetroot will last for a week in the fridge.