Burnt orange and beetroot salad recipe | Sainsbury`s Magazine
This light, fuss-free starter pairs bitter citrus with earthy beetroot on a bed of creamy yogurt. Toasted seeds add crunch while a drizzle of honey provides welcome sweetness
Ingredients
- 4 Stamford Street Co. oranges
- 25g seed mix
- 2 tbsp olive oil
- 300g Taste the Difference authentic Greek yogurt
- 1 x 250g pack cooked beetroot, cut into wedges
- 2 tsp Stamford Street Co. clear honey
- 1 tbsp thyme leaves
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