Start your meal with this nice plate: Beetroot, walnut and orange salad with orange blossom dressing
How to Make Beetroot, walnut and orange salad with orange blossom dressing
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 4
Dietary:
Vegetarian
Ingredients
- 2 large oranges
- 100g/3½oz baby leaf lettuce)
- 4 small beetroots
- 120g/4⅓oz feta
For the candied walnuts
- 100g/3½oz walnut
- 2 tbsp icing sugar
- generous pinch ground cinnamon
- olive oil
For the dressing
- 4 tbsp fresh orange juice
- 2 tbsp olive oil
- 4 tbsp runny honey
- 2 tsp lemon juice
- 2 tsp orange blossom water
- pinch ground cinnamon
- pinch ground black pepper
Method
-
Preheat the oven to 180C/160C Fan/Gas 4. Segment the oranges, reserving any juice for the dressing. Set aside in the fridge.
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For the candied walnuts, place the walnuts in a bowl and cover them with boiling water, leave for a minute and then drain them. Immediately place the walnuts in a lidded container and add the icing sugar and cinnamon. Close the container and shake it to coat all the walnuts with the sugar and cinnamon. Line a baking tray with baking parchment. Spread the walnut pieces on the tray and drizzle with olive oil. Bake for 8 minutes, or until golden brown.
-
In a small bowl, mix all the dressing ingredients together. When ready to serve, toss the lettuce in the dressing and pile onto each plate. Arrange the beetroot, orange segments and walnuts on the plates and sprinkle with feta. Serve immediately.
