This recipe first appeared in New Zealand Woman's Weekly.
Raw beetroot and orange salad
Nici Wickes' raw beetroot and orange salad recipe is easy, fresh and packed with all sorts of delicious goodness. Paired with a dressing that rocks, this salad is a superstar. Eat up!
- 20 mins preparation
- Serves 6
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Ingredients
- 3 beetroot
- 2 oranges, peeled, chopped
- 2 sticks celery, chopped
- 1/2 cup celery leaves
- 2 handfuls beetroot leaves or other greens
- 1/2 cup pine nuts, lightly toasted
Dressing
- 2 tablespoon balsamic or fruit vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon wholegrain mustard
- 1/4 teaspoon sea salt
- pinch pepper
Method
- 1Scrub or peel the beets and grate them into a bowl.
- 2Cut the skin and pith from the oranges, chop them into small chunks and add to the beetroot.
- 3Add the celery and leaves, and toss gently with the dressing. Scatter over the pine nuts before serving.
- 4For the dressing: Shake everything well in a jar.
Notes
- Have you ever noticed that if you toss everything in a salad at once, all the good stuff ends up at the bottom of the bowl? To stop this from happening, toss leaves and other large ingredients in dressing, then scatter smaller elements over the top. - Beetroot is great for liver and kidney function, and some say a good vegetable for staving off type 2 diabetes.
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