Page title and description
Salads
Beetroot, orange and pecan salad
This healthy, elegant salad is really simple to make and has a great range of texture and tastes. A mandolin vegetable slicer would be useful to shred the beetroot (or grate by hand). You could also add finely shredded red cabbage.
Cook's notes
Walnuts make a good alternative to pecans if you can't find any.
Ingredients
- 500g raw beetroot, peeled and finely shredded or grated
- ½ red onion, peeled and very finely sliced (optional)
- zest and juice of 1 orange (blood oranges are good when in season)
- salt and pepper
- 2 tbsp good olive oil
- splash sherry or balsamic vinegar
- small handful fresh parsley, chopped
- 50g pecan nuts, toasted and chopped
Method
Prep time:
15 min
PT15M
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Step 1
In a large bowl, mix the beetroot, onion if using, orange juice and zest.
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Step 2
Season well with salt and pepper. Add the olive oil, vinegar, parsley and nuts.
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Step 3
Combine and leave to rest at room temperature for an hour before serving.