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Beetroot and Orange Salad

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Equipment

Ingredients

  • 6 red beetroot
  • 1 large orange
  • 80 g pistachio nuts
  • 1 tsp fennel seeds
  • 1 tsp dried marjoram
  • 1 tbsp red wine vinegar
  • 4 dried dates
  • Olive oil
  • Salt

Instructions

  • Pre-heat your oven to 180°C, gas mark 4.
  • Peel the beetroot and chop into quarters.
  • Place into an ANTA Baking Dish, drizzle with olive oil and sprinkle with salt.
  • Roast for 30 minutes or until caramelised and chewy.
  • Meanwhile, segment the orange by slicing off the peel and pith.
  • Carefully slice between the casing of each segment and set aside.
  • Gently toast the pistachio nuts being very careful not to burn them.
  • Chop roughly and set aside.
  • Once the beetroot are cooked, remove from the oven and combine with the orange,dates and pistachio nuts.
  • Sprinkle over the herbs, vinegar and salt.
  • Serve in the ANTA Baking Dish.
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Course Salad / Side Dish / Vegetables
Diets Vegetarian