RECIPE
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Beets and blood orange salad
January food doesn’t need to lack color, as this gorgeously vibrant salad from @boroughchef proves. Try it for an easy, healthy lunch or dinner.
- Serves: 4
- Time: 1 hour
- Difficulty: Medium
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Sweet and earth beets pairs so well with seasonal blood orange and radicchio in this bright salad. Lentils add filling savouriness, dill lifts everything and maple syrup softens the sharp bitter leaves.
Method
Ingredients
- Step 1Place the beets, coriander seeds, half the thyme and 1/3 cup of the white wine vinegar in a pan and cover generously with cold water. Bring to a simmer, cook until tender to a knife point (around 1-2 hours depending on the size of the beetroots), then drain.
- Step 2When cool enough to handle, peel off the skin (this will come off easily in your hands - use gloves if you don’t want to stain your fingers). Cut any smaller beets into quarters or larger ones into 6-8 wedges.
- Step 3Finely zest the blood orange. Cut the peel and outer pith from the orange, then over a bowl (to catch any drips) cut the orange into segments - cut between the pith to release each segment. Squeeze out any remaining juice into the bowl and discard any pips. Set the segments aside.
- Step 4Place the beets, orange juice, zest, remaining thyme (leaves picked), maple syrup and 4 tsps. of vinegar in a medium pan. Stir over a medium heat until the dressing has thickened enough to coat the beets. Turn off the heat and season to taste.
- Step 5In a large bowl, mix together the lentils, radicchio, dill, 2 tsps. vinegar, olive oil and season to taste. Spoon the salad into a serving bowl, top with the beets, the orange segments, sliced almonds and a few fronds of dill.
- 1 lb raw beets, washed and trimmed
- 1 tsp coriander seeds
- 1/2 cup white wine vinegar
- 4 sprigs thyme
- 1 shallot, halved lengthways
- 1 large blood orange
- 1 tbsp maple syrup
- 1.2 cup cooked/drained green lentils
- A good handful washed and roughly chopped radicchio, or other bitter leaves
- 1 tbsp washed and chopped fresh dill, plus extra for garnish
- 1 heaped tbsp toasted sliced almonds
- 1 tbsp olive oil
- Salt and pepper
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