Beet and blood orange salad
A simple, tasty combination that makes a great appetizer or light lunch.
- 1 beet (beetroot) large, either pre-cooked or roasted, see below
- 1 blood orange
- 2 handfuls arugula rocket or use mixed greens
- 2 tbsp dried cranberries
- 2 tbsp pistachios
- 1 oz soft goats cheese 25g, approx
- 3 tbsp pomegranate molasses pomegranate concentrate
- 1 tbsp balsamic vinegar
- 1 ½ tbsp virgin olive oil
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.
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