Quick & Easy

Blood orange and beetroot salad

blood orange and beetroot salad



1.To make orange dressing, combine ⅓ cup strained blood orange juice, 1 tablespoon each of lemon juice and olive oil and 2 tablespoons white wine vinegar in a screw-top jar; shake well.
2.Cook asparagus in a medium saucepan of boiling water for 1 minute, drain, rinse under cold water, drain. Arrange endive and witlof leaves on serving plates, top with beetroot, pine nuts, asparagus, 4 segmented medium blood oranges and low-fat feta. Drizzle with orange dressing.

Blood oranges are available in winter, at other times use navel oranges.


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