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Beetroot, carrot & orange salad
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Total Time:
1 hour 15 minutes
Versatile salad perfect for any occasion, pairs well with various proteins like beef, lamb, fish, or feta cheese.
Ingredients:
  • 750 g carrots
  • 500 g raw beetroot
  • olive oil
  • 2 oranges
  • 1 tablespoon sesame seeds
  • ½ a bunch of fresh coriander
  • extra virgin olive oil
Instructions:
  • - Preheat the oven to 200°C/400ºF/gas 6. - Trim, peel, and halve the carrots; scrub the beets clean and chop into wedges. - Parboil the carrots in boiling salted water for 5 minutes, then drain in a colander. - Parboil the beets for 5 minutes in the same water, then drain separately. - Transfer carrots and beets to a roasting tin, drizzle with olive oil, and season with salt and pepper. - Roast for 30-40 minutes until sticky and shiny, shaking the tray occasionally. - Finely grate orange zest and cut the orange into segments. - Toast sesame seeds in a pan until golden. - Roughly chop coriander leaves. - After roasting, cool the vegetables slightly, then toss with orange zest, orange segments, extra virgin olive oil, and seasoning. - Arrange on a platter, sprinkle with sesame seeds and coriander leaves, then serve.

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