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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