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A Weekday Menu Recipe

Beetroot and Orange Salad     Veg   CD    ACC  15mins

Serves 4     Cold  Vegetarian  Vegetables  Fruit  Nuts  Herbs   Salads  Accompaniment  Gluten Wheat Dairy Free  Eggless



2 Oranges

1 Round (Butterhead) Lettuce

4 Cooked Beetroot, cut into 5mm/  inch thick slices

2 Large Tomatoes, sliced

1 tbsp chopped walnuts

1 teasp Onion, finely chopped

1 teasp Chives, finely chopped

Salt and Pepper

  teasp English Mustard (check ingredients)

1 teasp Honey

3 tbsp Olive Oil

1 tbsp Wine Vinegar




1. Peel the oranges, removing as much white pith as possible and slice into 5mm/ inch slices. Catch any juices and reserve.


2. Line a large platter with lettuce leaves and arrange the orange and beetroot slices alternately in a circle on top of the lettuce. Arrange the sliced tomatoes in the centre and sprinkle with walnuts.


3. Place the remaining ingredients, including any reserved orange juice, in a bowl and mix thoroughly.


4. To serve - pour the dressing over the salad and serve immediately.



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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