Ingredients
For the salad:
- 4 medium beetroot (600 g), peeled and coarsely grated or julienned
- 3 large oranges, peeled and sectioned (or thinly sliced)
- 1/2 small red onion, thinly sliced (or whole one if really small)
- 3 tablespoons coarsely chopped flat-leaf parsley (about 1/2 small bunch)
- 3 tablespoons coarsely chopped mint (about 1/2 small bunch)
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Finely grated rind and juice of ½ lemon (1 1/2 tablespoons)
- 1 small garlic clove, minced
- sea salt and freshly ground pepper, to taste
To garnish (optional):
- nigella seeds (black cumin)
- sumac
Instructions
- In a small bowl, whisk together the dressing ingredients and set aside.
- In a large bowl, combine the beetroot, orange, onion and herbs, drizzle with the dressing and toss to combine. Season with salt and pepper, to taste. Garnish with a sprinkle of nigella seeds and sumac, if desired.
- Letting the salad stand before serving allows the flavours to meld. Leftovers can be stored in a airtight container in the fridge and also taste delicious the next day.
- Enjoy!
Nutrition
Notes
- To section the oranges: Peel the oranges while cutting off the white skin. Remove the orange fillets along the dividing walls with a sharp knife on the left and right.
- I prefer to use a mandoline to julienne the beet. See above for more tips on how to prepare it.
- Sumac can be found in some well-stocked supermarkets,Turkish or Middle Eastern markets, or online. Nigella seeds are often sold at your local organic food store.