Beetroot, red onion and orange salad

Cooking Salads Beetroot, red onion and orange salad

This healthy salad is a colourful addition to any dining occasion.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Wrap beetroots in foil and place on tray. Place onion on tray and drizzle with oil. Bake in oven for 50 minutes or until onion is tender and beetroot is cooked through. Set aside for 20 minutes to cool.
  2. Wearing rubber gloves to avoid staining your hands, peel the beetroots and cut into wedges. Place in a large serving bowl. Cut the onion wedges in half and add to the bowl.
  3. To make dressing, combine orange rind and juice, oil, vinegar, mustard, caraway seeds and garlic in a screw-top jar and shake until combined. Season with salt and pepper.
  4. Drizzle beetroot mixture with dressing and gently toss to combine. Sprinkle with pine nuts, shallot and basil to serve.

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6 medium beetroots, roots and stems trimmed, scrubbed
2 large red onions, cut into quarters
1 tsp extra virgin olive oil
2 tbsp toasted pine nuts
2 green shallots, ends trimmed, thinly sliced diagonally
1 tbsp torn fresh basil
1 tsp finely grated orange rind
2 tbsp fresh orange juice
3 tsp extra virgin olive oil
3 tsp white wine vinegar
1 tsp Dijon mustard
1/2 tsp caraway seeds
1 small garlic clove, crushed
Salt & freshly ground black pepper

Adv

Autors
Preparation time
15
Cooking time
50
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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