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RECIPE OF THE MONTH

Warm Beetroot and Orange Salad

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the chefs tools
  • como advanced 6L Dutch Oven
  • Fusion Wave Knife
  • Digital Timer/Thermometer
  • Electronic Scales
  • Ultimate Aussie BBQ Saviour
the ingredients
  • 8 fresh baby beetroot, green leaves removed, stems left at 2cm
  • 50g baby rocket
  • 2 large oranges, peeled and segmented
  • 6 sprigs fresh thyme
  • Salt and freshly ground black pepper
  • 2 tablespoons good quality extra virgin olive oil
  • 100g walnuts
  • 250g goat’s feta (we like the Meredith brand in a jar)
  • Pomegranate to garnish
Prep: 10 minutes / Cook: 40 minutes / Serves: 6

the fun
  • Preheat oven to 180°C for 20 minutes.
  • Line a baking tray with the Flexibake Sheet. Place walnuts on sheet and bake for 7 minutes.
  • Boil the beetroot in water over medium heat for 35 – 40 minutes or until a skewer can be inserted easily.
  • Cool beetroots enough to handle; peel and quarter.
  • Place beetroots in a large bowl with the orange segments, rocket, salt and pepper, fresh thyme leaves, olive oil and walnuts.
  • Toss gently to combine.
  • Place on a serving platter and sprinkle over the goat’s cheese or feta of your choice.
  • Preheat oven to 180°C for 20 minutes.
  • Line the Cookie Tray with the Baking Sheet. Place walnuts on sheet and bake for seven minutes.
  • Boil the beetroot in water over medium heat for 35 to 40 minutes or until a skewer can be inserted easily.
  • Cool beetroots enough to handle; peel and quarter.
  • Place beetroots in a large bowl with the orange segments, rocket, salt and pepper, fresh thyme leaves, olive oil and walnuts.
  • Toss gently to combine.
  • Place on a serving platter and sprinkle over the goat’s cheese and scatter with pomegranate seeds.
     
 

CHEF'S TIP
Try not to toss the salad too much as it will become very red. Baby spinach could also be added.

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