Beetroot, walnut and orange salad
Fragrant with orange blossom and cinnamon, this vividly coloured beetroot and orange salad is the perfect start to a dinner party or a sophisticated lunch dish.
Each serving provides 471 kcal, 11g protein, 37g carbohydrates (of which 37g sugars), 30g fat (of which 7g saturates), 4g fibre and 0.9g salt.
Ingredients
- 2 large oranges
- 100²µ/3½´Ç³ú baby leaf lettuce (any type of lettuce)
- 4 small beetroots (approx. 60g/2¼oz each), cooked, peeled and quartered
- 120²µ/4â…“o³ú feta, crumbled
For the candied walnuts
- 100²µ/3½´Ç³ú walnut pieces
- 2 tbsp icing sugar
- generous pinch ground cinnamon
- olive oil, to drizzle
For the dressing
- 4 tbsp fresh orange juice (reserved when segmenting the oranges)
- 2 tbsp olive oil
- 4 tbsp runny honey
- 2 tsp lemon juice
- 2 tsp orange blossom water
- pinch ground cinnamon
- pinch ground black pepper
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Segment the oranges, reserving any juice for the dressing. Set aside in the fridge.
For the candied walnuts, place the walnuts in a bowl and cover them with boiling water, leave for a minute and then drain them.
Immediately place the walnuts in a lidded container and add the icing sugar and cinnamon. Close the container and shake it to coat all the walnuts with the sugar and cinnamon.
Line a baking tray with baking parchment. Spread the walnut pieces on the tray and drizzle with olive oil. Bake for 8 minutes, or until golden brown.
In a small bowl, mix all the dressing ingredients together.
When ready to serve, toss the lettuce in the dressing and pile onto each plate. Arrange the beetroot, orange segments and walnuts on the plates and sprinkle with feta. Serve immediately.
