Wednesday, June 4, 2008

Beetroot and Orange Salad

Beetroot and orange salad
serves 4

1 Little Gem lettuce, leaves separated
2 oranges
2 large cooked beetroot, diced
1 tablespoon orange juice
1 teaspoon balsamic vinegar salt and freshly ground black pepper

• Divide the lettuce leaves evenly among four small serving plates.
• Holding the oranges over a bowl,remove all the pith and zest. Cut the flesh into segments. Squeeze any juice from the membranes into the bowl, then discard them.
• Pile the beetroot in the centre of the lettuce leaves with the orange segments surrounding them.
• Add the orange juice to the bowl with the vinegar. Season with salt and pepper. Spoon the dressing over the beetroot, and serve.

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