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Blood Orange and Golden Beetroot Salad

a very pretty salad with pickled golden beetroot, blood oranges and lovely leaves
Prep Time10 minutes
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.