Name: Blood orange and beetroot salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/3 cup strained blood orange juice; 1 tablespoon lemon juice; 1 tablespoon olive oil; 2 tablespoon white wine vinegar; 680 gram (1¼ pounds) asparagus, trimmed; 200 gram (6½ ounces) curly endive; 250 gram (8 ounces) red witlof leaves; 800 gram (1½ pounds) halved canned beetroot, drained; 1 tablespoon pine nuts, toasted; 4 segmented medium blood oranges; 150 gram (4½ ounces) low-fat fetta

Ingredients

1/3 cup strained blood orange juice

1 tablespoon lemon juice

1 tablespoon olive oil

2 tablespoon white wine vinegar

680 gram (1¼ pounds) asparagus, trimmed

200 gram (6½ ounces) curly endive

250 gram (8 ounces) red witlof leaves

800 gram (1½ pounds) halved canned beetroot, drained

1 tablespoon pine nuts, toasted

4 segmented medium blood oranges

150 gram (4½ ounces) low-fat fetta

Method

1.To make orange dressing, combine ⅓ cup strained blood orange juice, 1 tablespoon each of lemon juice and olive oil and 2 tablespoons white wine vinegar in a screw-top jar; shake well.

2.Cook asparagus in a medium saucepan of boiling water for 1 minute, drain, rinse under cold water, drain. Arrange endive and witlof leaves on serving plates, top with beetroot, pine nuts, asparagus, 4 segmented medium blood oranges and low-fat feta. Drizzle with orange dressing.

Blood oranges are available in winter, at other times use navel oranges.
Note

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Ingredients

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