Name: Roasted beetroot and orange salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 kilogram baby beetroots, trimmed; 2 oranges (480g); 75 gram baby spinach leaves; 1/2 cup (55g) coarsely chopped roasted walnuts; 1 tablespoon white wine vinegar; 2 teaspoon caraway seeds; salt and pepper, to taste

Ingredients

1 kilogram baby beetroots, trimmed

2 oranges (480g)

75 gram baby spinach leaves

1/2 cup (55g) coarsely chopped roasted walnuts

1 tablespoon white wine vinegar

2 teaspoon caraway seeds

salt and pepper, to taste

Method

1.Preheat oven to 240°C/475°F.

2.Wrap each beetroot in foil; place in small shallow baking dish. Roast about 20 minutes or until tender. When cool enough to handle, peel and halve beetroot.

3.Meanwhile, segment oranges over small bowl; reserve ¼ cup of the juice.

4.Place beetroot, orange segments and reserved juice in large bowl with remaining ingredients; toss gently to combine, season to taste.

Wear gloves when peeling beetroot to stop the juice from staining your hands.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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