This salad is a lovely way to highlight the humble beetroot and a great way to mix up the sides which usually don the festive table. As it’s just in time for Christmas, it’s best served alongside roast chicken or turkey.
The orange pairs beautifully to bring a refreshing citrus burst and some sweetness to the earthy beet.
It’s healthy, delicious and will be sure to bring a smile to loved ones who are gathered together to celebrate this season of peace, love and hope.
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Ingredients
- 2 medium beetroots, cooked in boiling water and peeled (or 250g pre-cooked beetroots)
- 1 large orange, cut into thin wedges
- 1 small red onion, finely sliced
- 2 sprigs parsley, leaves only
- 1 sprig dill
- 1 teaspoon sumac (optional)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- Black pepper
Method
- Prepare the dressing by combining apple cider vinegar and honey in a bowl. Mix until the honey dissolves.
- Add the red onion, half teaspoon of sumac (optional) and two cracks of pepper. Mix well and allow to sit for five-10 minutes.
- Cut the cooked beetroot into bite-sized wedges and do the same with the orange segments (be sure to remove the white pith from the orange segments).
- Assemble your dish by scattering the beetroot and orange slices. Top with parsley and dill. Drizzle the dressing all over the salad and finish with a final sprinkling of sumac. Enjoy!
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.