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Beetroot and orange salad
Beetroot and orange salad
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Savor the irresistible blend of beets and oranges in your salad.
Ingredients:
  • 2 bunches medium beetroot
  • 3 oranges
  • Fresh coriander leaves, to garnish
  • 1 orange, juiced
  • 23.40 gm seeded mustard
  • 130g (1/3 cup) honey
  • 37.60 gm sour cream
  • 125mls (1/2 cup) light olive oil
Instructions:
  • Trim beetroot leaves and stems to 2cm above the bulbs. Gently wash the beetroot bulbs to preserve the skin, then place in a large saucepan.
  • Place the beetroot in a pot and fill it with water until the beetroot is covered. Bring to a boil over high heat, then reduce to medium heat and simmer for 35 minutes until the beetroot is tender when tested with a skewer. Be careful not to pierce the beetroot too often to preserve its texture, flavor, and color.
  • Place beetroot in a colander to drain, then allow it to cool. (Consider using the microwave for a quicker option.)
  • Peel the oranges with a small sharp knife, removing any white pith. Segment the oranges by cutting between each segment's membrane. Set aside.
  • For the tangy mustard and honey dressing, whisk together orange juice, mustard, honey, and sour cream until smooth. Slowly drizzle in olive oil, whisking continuously, until the dressing slightly thickens.
  • Peel the beetroot (use kitchen gloves to avoid staining your hands), then cut it into wedges. Combine the beetroot with orange segments in a bowl.
  • Place the salad in a beautiful serving bowl, generously drizzle with the delicious dressing, and sprinkle with fresh coriander leaves for a vibrant finish.

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