Beetroot & orange salad
serves 4
ingredients
1 Little Gem lettuce, leaves
separated
2 oranges
2 large cooked beetroot, diced
1 tablespoon orange juice
1 teaspoon balsamic vinegar
salt and freshly ground
black pepper
• Divide the lettuce leaves evenly
among four small serving plates.
• Holding the oranges over a bowl,
remove all the pith and zest. Cut
the flesh into segments. Squeeze
any juice from the membranes into
the bowl, then discard them.
• Pile the beetroot in the centre of the
lettuce leaves with the orange
segments surrounding them.
• Add the orange juice to the bowl
with the vinegar. Season with salt
and pepper. Spoon the dressing
over the beetroot, and serve.
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