Beetroot and Orange Salad

This is a delicious salad of contrasting flavours, textures and colours.

6 medium-sized beetroots, cooked

2 large oranges

2 bunches watercress

4 tablespoons olive oil

1 ½ tablespoons wine vinegar

1 teaspoon prepared mustard :’, teaspoon dried tarragon

1 teaspoon salt

2 teaspoon sugar

Peel and slice the beetroots into rounds. Grate the rind of 1 orange and set aside. Peel the oranges, carefully removing the white pith and slice them into rounds.

Wash the watercress and cut off the stalks. Arrange the watercress on a shallow serving dish.

Arrange the beetroot and orange slices alternately, overlapping, on the bed of watercress.

Mix all the ingredients for the dressing in a cup and add the reserved grated orange rind.

Spoon the dressing over the beetroot and orange slices just before serving.

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