Citrus Beetroot Salad recipe by Ruhana Ebrahim

Name: Citrus Beetroot Salad recipe by Ruhana Ebrahim
Total time: 35 min
Ingredients: 200g rocket/ shredded lettuce; 200g baby spinach; 2 oranges segmented (with juice); ½ cup sliced toasted almonds; 1 block Woolworths feta cheese (cubed); Pinch salt; 4 medium beetroot (boiled, cut into eights); 3 slices bread of choice; 1 tablespoon olive oil; salt and pepper; 2-4 tablespoons fresh orange juice; 1 tablespoon lemon juice; 1 tablespoon honey; 2 tablespoons olive oil; 1. Peel and boil beetroot, until beets can be easily pierced with a knife.; 2. Allow to cool, season with pinch salt and pepper.; 3. Cube bread and heat olive oil in a nonstick pan over med/high heat. Add bread and season with salt and pepper.; 4. Toast bread, tossing or stirring frequently until crispy, about 5 minutes.; 5. Whisk orange juice, lemon, honey and salt in a bowl.; 6. Add oil in a slowly, whisking until well blended.; 7. Toss spinach and rocket/lettuce with half of vinaigrette. Lay down in serving bowl/platter.; 8. Arrange beets, orange segments and croutons on top.; 9. Drizzle with additional dressing to taste.; 10. Garnish with feta and

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Citrus Beetroot Salad recipe by Ruhana Ebrahim posted on 28 Sep 2017 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Salads, Healthy, Light Meals recipes category

Keywords

beetroot
citrus
ebrahim
halaal
recipe
ruhana
salad

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Ingredients

200g rocket/ shredded lettuce
200g baby spinach
2 oranges segmented (with juice)
½ cup sliced toasted almonds
1 block Woolworths feta cheese (cubed)
Pinch salt
4 medium beetroot (boiled, cut into eights)
3 slices bread of choice
1 tablespoon olive oil
salt and pepper
2-4 tablespoons fresh orange juice
1 tablespoon lemon juice
1 tablespoon honey
2 tablespoons olive oil
1. Peel and boil beetroot, until beets can be easily pierced with a knife.
2. Allow to cool, season with pinch salt and pepper.
3. Cube bread and heat olive oil in a nonstick pan over med/high heat. Add bread and season with salt and pepper.
4. Toast bread, tossing or stirring frequently until crispy, about 5 minutes.
5. Whisk orange juice, lemon, honey and salt in a bowl.
6. Add oil in a slowly, whisking until well blended.
7. Toss spinach and rocket/lettuce with half of vinaigrette. Lay down in serving bowl/platter.
8. Arrange beets, orange segments and croutons on top.
9. Drizzle with additional dressing to taste.
10. Garnish with feta and