Name: Beetroot and orange salad
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 340 gram (11 ounces) asparagus spears, trimmed; 100 gram (3 ounces) curly endive, leaves separated; 125 gram (4 ounces) red witlof, leaves separated; 425 gram (13½ ounces) canned baby beetroot, drained, halved; 2 teaspoon toasted pine nuts; 2 blood oranges (480g), segmented; 75 gram (2½ ounces) low-fat fetta cheese; 2 tablespoon strained blood orange juice; 2 teaspoon lemon juice; 2 teaspoon olive oil; 1 tablespoon white wine vinegar

Ingredients

340 gram (11 ounces) asparagus spears, trimmed

100 gram (3 ounces) curly endive, leaves separated

125 gram (4 ounces) red witlof, leaves separated

425 gram (13½ ounces) canned baby beetroot, drained, halved

2 teaspoon toasted pine nuts

2 blood oranges (480g), segmented

75 gram (2½ ounces) low-fat fetta cheese

2 tablespoon strained blood orange juice

2 teaspoon lemon juice

2 teaspoon olive oil

1 tablespoon white wine vinegar

Method

1.Cook asparagus in medium saucepan of boiling water, 1 minute; drain, rinse under cold water, drain.

2.To make orange dressing : Combine ingredients in screw-top jar; shake well.

3.Arrange leaves on serving plates; top with beetroot, nuts, asparagus, orange segments and fetta. Drizzle with orange dressing.

Blood oranges are available in winter. At other times use navel oranges instead. Segment the oranges over a bowl to catch any juice; use this in the dressing.
Note

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Ingredients

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