RECIPE
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Beetroot and blood orange salad
January food doesn’t need to lack colour, as this gorgeously vibrant salad from @boroughchef proves. Try it for an easy, healthy lunch or dinner.
- Serves: 4
- Time: 1 hour
- Difficulty: Medium
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Sweet and earth beetroot pairs so well with seasonal blood orange and radicchio in this bright salad. Lentils add filling savouriness, dill lifts everything and maple syrup softens the sharp bitter leaves.
Method
Ingredients
- Step 1Place the beetroots, coriander seeds, half the thyme and 80ml of the vinegar in a pan and cover generously with cold water. Bring to a simmer, cook until tender to a knife point (around 1-2 hours depending on the size of the beetroots), then drain.
- Step 2When cool enough to handle, peel off the skin (this will come off easily in your hands - use gloves if you don’t want to stain your fingers). Cut any smaller beetroot into quarters or larger ones into 6-8 wedges.
- Step 3Finely zest the blood orange. Cut the peel and outer pith from the orange, then over a bowl (to catch any drips) cut the orange into segments - cut between the pith to release each segment. Squeeze out any remaining juice into the bowl and discard any pips. Set the segments aside.
- Step 4Place the beetroots, orange juice, zest, remaining thyme (leaves picked), maple syrup and 20ml vinegar in a medium pan. Stir over a medium heat until the dressing has thickened enough to coat the beetroot. Turn off the heat and season to taste.
- Step 5In a large bowl, mix together the lentils, radicchio, dill, 20ml vinegar, olive oil and season to taste. Spoon the salad into a serving bowl, top with the beetroots, the orange segments, flaked almonds and a few fronds of dill.
- 450g raw beetroot, washed and trimmed
- 1 tsp coriander seeds
- 120ml white wine vinegar
- 4 sprigs thyme
- 1 shallot, halved lengthways
- 1 large blood orange
- 1 tbsp maple syrup
- 100g cooked/drained green lentils
- A good handful washed and roughly chopped radicchio/bitter leaves
- 1 tbsp washed and chopped dill, plus a few fronds to garnish
- 1 heaped tbsp toasted flaked almonds
- 1 tbsp olive oil
- Salt and pepper
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“This hearty salad will be on repeat for me for all of January – the earthy beetroots dressed in blood orange glaze work so well together.”
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