Lunch

Roasted beetroot and orange salad

roasted beetroot and orange salad
4
1H

Ingredients

Method

1.Preheat oven to 240°C/475°F.
2.Wrap each beetroot in foil; place in small shallow baking dish. Roast about 20 minutes or until tender. When cool enough to handle, peel and halve beetroot.
3.Meanwhile, segment oranges over small bowl; reserve ¼ cup of the juice.
4.Place beetroot, orange segments and reserved juice in large bowl with remaining ingredients; toss gently to combine, season to taste.

Wear gloves when peeling beetroot to stop the juice from staining your hands.

Note

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