Roast beetroot and blood orange salad

Name: Roast beetroot and blood orange salad
Prep time: 30 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 bunch each purple and golden baby beetroot, scrubbed; 80 ml (1/3 cup) extra-virgin olive oil; 3 blood oranges, peeled, thinly sliced; 1½ tbsp cabernet vinegar; 1 golden shallot, finely chopped; ½ cup (loosely-packed) basil; To garnish: bull's blood micro-cress, or other red micro-cress; 30 gm ricotta salata

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Prep Time: 30 minutes

Cook Time: 1 hours

Total: 1 hours, 30 minutes

Servings: 4

Author : Emma Knowles, Lisa Featherby & Alice Storey

beetroot cheese herbs

Ingredients

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1 bunch each purple and golden baby beetroot, scrubbed80 ml (1/3 cup) extra-virgin olive oil3 blood oranges, peeled, thinly sliced1½ tbsp cabernet vinegar1 golden shallot, finely chopped½ cup (loosely-packed) basilTo garnish: bull's blood micro-cress, or other red micro-cress30 gm ricotta salata

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Instructions

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Step 1

Preheat oven to 180C. Place beetroot in a roasting pan, fill with 1cm water, drizzle with half the oil, season to taste, cover and roast, turning occasionally, until tender (45-50 minutes), then peel and halve beetroot.

Step 2

Combine beetroot and blood orange slices in a bowl, season to taste and spread over a serving platter. Whisk vinegar and remaining olive oil together in a bowl, add shallot and drizzle over salad. Scatter with basil and micro-cress, then finely grate ricotta salata over the top and serve.