Ingredients
Salad
- 3 medium sized beetroot, trimmed and scrubbed
- 2 tbsp olive oil
- 1 head of radicchio
- 1 handful rocket leaves
- 1 orange, peeled and cut into segments
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Topping
Method
- Preheat oven to 200C.
- Rub the beetroot with the olive oil and wrap in foil.
- Pop in the oven and cook until tender (around 45 mins - 1 hour).
- Once the beetroot is cool enough to handle, unwrap and cut into quarters.
- Trim and wash the radicchio then separate and arrange the leaves in a serving bowl or platter. Add the rocket, orange and beetroot and gently toss to combine.
- Whisk together the dressing ingredients and drizzle over the salad.
- Add the walnuts and serve.
Tips
This recipe serves 4 people, as a side dish. With so much colour, texture, flavour and deliciousness, this salad shines bright on any table! Serve alongside a rich braised meat dish, or on its own with a good crumbling of feta or goat’s cheese and a few hunks of warm sourdough bread.
Credit
Recipe courtesy of Sophie Hansen.
Nutrients per serve |
Energy |
1,671kJ |
Protein |
4.7g |
Fat |
35g |
Saturated fat |
4g |
Carbohydrate |
17.4g |
Sugars |
17.1g |
Dietary fibre |
4.5g |
Sodium |
187mg |