I can’t get enough of roasted beetroot, I love it in hummus, in falafel, in risotto, in almost anything and especially in salads. Blood orange season is still upon us and the sweet citrus fruit works perfectly with earthy roasted beets. The salad is dressed with a simple sherry vinegar coriander dressing and I have added some cashews for extra bite.
For more beetroot ideas check out my Beetroot Carpaccio with a Pistachio, Dill and Lemon Dressing , Chocolate Beetroot Muesli Cake , Beetroot Falafel Bowl , Vegan Beetroot Granola Recipe , and Golden Beetroot Salad – Recipe
Beetroot and Blood Orange Salad – serves 2 or 3 – 4 as a side dish
4 blood oranges
6 beetroot, peeled and sliced into chunks
4 tbsp olive oil
1 tsp coriander seeds
1 tbsp maple syrup
1 tbsp sherry vinegar
125 g mixed salad leaves
30 g cashews (I used Clearspring Tamari roasted cashews)
Preheat the oven to 180 degrees c. Toss the beetroot chunks in 2 tbsp of olive oil, season and roast for 40 – 50 minutes until tender and beginning to caramelise. Remove from the oven and allow to cool.
Meanwhile, peel and slice horizontally 3 and a half of the oranges. Toast the coriander seeds over a medium heat in a dry pan, to release their flavour. Grind in a pestle and mortar. In a large bowl mix the remaining oil, vinegar, maple syrup, juice of the remaining orange half and the toasted coriander (reserve a pinch or two for the final decoration).
Toss the beetroot, leaves and oranges slices lightly in the dressing. Serve immediately with a final sprinkling of coriander and cashew nuts.