Friday 12 April 2013

Beetroot, Orange and Black Olive Salad

From Plenty, Yotam Ottolenghi, Ebury Press, 2010.

This is an unusual and delicious salad and it is an easy one to prepare.

I cooked three beetroot and sliced them into wedges.

I took two oranges and peeled them then sliced along the membranes to separate the segments.

I separated leaves from half a witlof.

A dressing was made from the saved juice from the orange slicing, about two tablespoons red wine vinegar, three tablespoons vegetable oil, a teaspoon orange blossom water and plenty of salt and black pepper.

The salad ingredients were all placed in a bowl with a handful of black olives that had been sliced in half, the dressing was poured on and the salad gently tossed.

This was such a refreshing salad. The sweetness of the beetroot and the sweet orange tang went so well against the salty olives and the bitter witlof. I must have this more often.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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