And here’s one I made earlier………… Beetroot salad with blood orange and toasted hazelnuts

February 15, 2012

If I had 15 minutes to myself this is what I’d make but alas the price of 4 and sometimes even 5 (!!!) and half hours uninterrupted sleep when you have a newborn is nonstop feeding by day so it might be a while…….

Beetroot is such a superfood and you can almost feel your insides thanking you as this salad goes down. Blood orange and  beetroot are one of those classic combinations – not only do they look great together they completely complement each other with the orange neutralising some of the beet’s intense earthiness. Toasted hazelnuts give a nice crunch plus lots of flavour. I eat this with falafel and hummus or, with last week’s quinoa and caramelized leek salad with feta. Both salads keep well for a couple of days in the fridge and can be grabbed for quick snacks and lunches but be warned drop them on any snow white babygros at your peril!

Beetroot salad with blood orange and toasted hazelnuts

Beetroot salad with blood oranges and toasted hazelnuts

You’ll need:

500gr beetroot

2 blood oranges

75gr toasted hazelnuts coarsely chopped.

A small bunch parsley finely chopped

The juice of 1 blood orange

4 tablespoons olive oil

1 tablespoon balsamic

2 teaspoons wholegrain mustard

pinch of salt

Freshly ground black pepper

Top, tail and peel all the beets then coarsely grate them then set aside.  peeled beetroot

Make the dressing by combining all the ingredients and mixing well. Pour over the grated beetroot mix then set aside.

If your hazelnuts are not already toasted, toast them over a medium heat on a dry pan. Cool briefly then roughly chop. Add about half to the beetroot along with 2 tablespoons chopped parsley. If you have time put the salad aside for about half an hour (longer is fine) to allow all the flavours to mingle and mellow the earthiness of the beets.

To finish off, peel the oranges with a sharp knife carefully removing all the pith aswell. Cut into segments then divide each  segment into halves or thirds. Pile these on top of the salad then top with the rest of the hazelnuts and a final sprinkling of parsley.

Enjoy x

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