Sunday, January 29, 2012

Beetroot, Orange, and Black Olive Salad

A couple of weeks ago, I tried making an orange, olive, and red onion salad and it was a miserable failure. The onions overwhelmed everything and it just didn't meld. Based on that experience, I was slightly hesitant to give this one a try, but it was definitely worth the gamble. The beet seems to pull together the other flavours and it worked so much better. The original calls for boiling the beets for 1 - 2 hours. I roasted them. Go with whatever method you prefer!

Beetroot, Orange, and Black Olive Salad (from Plenty)

400g beets
2 sweet oranges (I used navel)
1 red endive
1/2 small red onion, thinly sliced
3 tbsp chopped parsley
40g black olives, pitted and halved
3 tbsp rapeseed oil (I used olive)
1 tsp orange blossom water
1 1/2 tbsp red wine vinegar

1. Cook beets. Peel, cut in half, and cut into wedges that are 1cm thick at base. Put in mixing bowl.
2. Trim off tops and bases of oranges. Remove skins and pith. Slice into segments and place with the beets, discarding any membrane.
3. Cut endive vertically into 2cm thick slices. Separate leaves and add to salad.
4. Add remaining ingredients and toss.

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