This raw beetroot and orange salad recipe is easy, fresh and packed with flavour. Tossed with red onion, fresh parsley and mint, this salad makes a terrific winter side dish.
Salad, Side Dish
For the salad:
4medium beetroot (600 g), peeled and coarsely grated or julienned
3large oranges,peeled and sectioned (or thinly sliced)
1/2small red onion,thinly sliced (or whole one if really small)
3tablespoonscoarsely chopped flat-leaf parsley(about 1/2 small bunch)
3tablespoonscoarsely chopped mint(about 1/2 small bunch)
For the dressing:
4tablespoonsextra-virgin olive oil
1tablespoonred wine vinegar
Finely grated rind and juice of ½ lemon(1 1/2 tablespoons)
1small garlic clove,minced
sea salt and freshly ground pepper,to taste
To garnish (optional):
nigella seeds(black cumin)
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.
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.