Beetroot & Orange Salad | Recipe | Natalie Penny

Name: Beetroot & Orange Salad | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/160°C/Gas 4.; Wrap the beetroots in foil and roast in the hot oven for 30-60 mins, depending on their size. Medium beets should need around 45 mins. They're ready when they're tender enough for a knife to glide in.; While the beetroot is cooking, whisk the dressing ingredients together in a small bowl. Squeeze any flesh left on your orange peels into the bowl, and stir. Check for seasoning, and set aside.; Whip the creamy dill cheese ingredients together in another bowl, check for seasoning, and set aside.; Line a baking tray with greaseproof paper, and scatter the walnuts across it. Toast in the oven for 5 mins, allow to cool, then roughly chop.; Slice the beetroot as thinly as possible, using a sharp knife or a mandolin, if you have one.; When you're ready to serve, arrange the beetroot and orange slices on a serving plate, or on individual plates if you're serving this as a starter.; Top with dollops of creamy dill cheese, sprinkle with the toasted walnuts, and some bright, fresh dill, and drizzle with a little of the dressing. Any leftover dressing can be used on your next salad.; Serve with crusty bread or a fresh peppery green salad, if you like.

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There are a few different adaptations you can make here – for example, by using hazelnuts instead of walnuts or, if you're lucky enough to get your hands…

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Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/160°C/Gas 4.
Wrap the beetroots in foil and roast in the hot oven for 30-60 mins, depending on their size. Medium beets should need around 45 mins. They're ready when they're tender enough for a knife to glide in.
While the beetroot is cooking, whisk the dressing ingredients together in a small bowl. Squeeze any flesh left on your orange peels into the bowl, and stir. Check for seasoning, and set aside.
Whip the creamy dill cheese ingredients together in another bowl, check for seasoning, and set aside.
Line a baking tray with greaseproof paper, and scatter the walnuts across it. Toast in the oven for 5 mins, allow to cool, then roughly chop.
Slice the beetroot as thinly as possible, using a sharp knife or a mandolin, if you have one.
When you're ready to serve, arrange the beetroot and orange slices on a serving plate, or on individual plates if you're serving this as a starter.
Top with dollops of creamy dill cheese, sprinkle with the toasted walnuts, and some bright, fresh dill, and drizzle with a little of the dressing. Any leftover dressing can be used on your next salad.
Serve with crusty bread or a fresh peppery green salad, if you like.