Roasted Beetroot & Orange Salad
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1,5 hours
- 1 bunch beetroot (trimmed, see note below on how to cook leaves and stalks)
- 2 red onions
- Olive oil
- 1 Orange
- Salt and pepper
- A few sprigs of dill
Step 1 - Preheat oven to 140C/280F and line a large baking tray with parchment. Scrub the beetroot very well (up to three times in all the crevices) and cut into quarters or sixths (depending on how big they are). Cut the onions in similar sized pieces. Drizzle with olive oil and roast for 1.5 hours. At this point you can cool it and leave it to serve in a day or two.
Step 2 - Cut the orange in half and chop some orange segments and add it to the beetroot. Squeeze the other half of the juice and dress the salad with it. Season with salt and pepper and decorate with a little dill.
Note: I wash the leaves and stalks very, very well as dirt can really hide there. I then slice up the stalks and roughly chop the leaves and then stir fry the stalks first with 3-4 garlic cloves and olive oil then adding the leaves once the stalks are cooked. The leaves cook down quite a lot. Dress with olive oil and balsamic glaze.