Beet and blood orange salad
A simple, tasty combination that makes a great appetizer or light lunch.
Servings: 2
Calories: 331kcal
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Ingredients
- 1 beet (beetroot) large, either pre-cooked or roasted, see below
- 1 blood orange
- 2 handfuls arugula rocket or use mixed greens
- 2 tablespoon dried cranberries
- 2 tablespoon pistachios
- 1 oz soft goats cheese approx
- 3 tablespoon pomegranate molasses pomegranate concentrate, or a little less, to taste
- 1 tablespoon balsamic vinegar
- 1 ½ tablespoon virgin olive oil
Instructions
- If you can roast the beet, I'd recommend you do - peel, dice in approx ¾in/2cm pieces and roast the pieces tossed in a little olive oil until tender, around 45-60mins, at 400F/200C (a little lower is fine). Allow to cool. I would do this if I was already using the oven for other things, and fine to do a day or two ahead, but it's probably not worth the effort otherwise.
- If using pre-cooked beets, peel and dice the beetroot.
- Peel the orange and cut in to rings then slice larger ones in half.
- Place the arugula on two plates and lay the beetroot and orange on top and scatter over the cranberries and pistachios.
- Whisk together the pomegranate molasses, balsamic vinegar and olive oil and drizzle over the salads - you may not need all of it - and serve.
Nutrition
Calories: 331kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 100mg | Potassium: 283mg | Fiber: 3g | Sugar: 29g | Vitamin A: 650IU | Vitamin C: 8.9mg | Calcium: 66mg | Iron: 1.2mg
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