Golden beetroot and blood orange salad
Golden beets are virtually fat free and contain only 36 kcal per 100g. They are a good source of B vitamins, iron and zinc, as well as providing vitamins A and C, calcium, magnesium, potassium, and protein. They also contain soluble fibre, which helps keep your heart healthy.
Ingredients (Serves 4)
- 2 tbsp red wine vinegar
- 2 tbsp freshly squeezed orange juice
- Grated zest of half an orange
- 5 tbsp olive oil
- Half a tsp of brown sugar
- Pinch of salt and freshly milled pepper
Pre-heat the oven to 200°C/Gas Mark 6.
Put all the dressing ingredients into a screw-top jar and shake well until blended.
Place the beets in a roasting tin with half an inch of water in the bottom. Cover with foil and roast for 30 minutes, so they are tender when pierced with a knife.
When the beets are cool enough to handle, peel off the skins, top and tail them, and slice into rounds. Toss them in a little of the dressing.
With a sharp knife, trim the top and bottom of each orange, pare off the rest of the peel and pith, and slice thinly.
Core and quarter the apples and cut into thin slices. Thinly slice the spring onions.
Cut the stalk end from the chicory and discard the outer leaves. Separate the leaves and arrange in a salad bowl, then add the other salad ingredients.
Drizzle with the remaining dressing and garnish with the walnuts.