Beetroot, Orange & Snow Pea Salad with Balsamic Vinaigrette
Serves 2
For the Salad:
400 g fresh beetroot, trimmed and scrubbed
1-2 tbsp olive oil
2 oranges, peeled and sliced
2 handfuls of rocket or Asian mixed leaf salad
1 small red onion, finely sliced
handful of snow peas, ends removed
Preheat oven to 180 deg C. Place beetroot in a roasting dish and drizzle with olive oil. Bake 50-60 minutes or until tender. Remove from oven and cool.
Cut beetroot into quarters and assemble on a serving plate with orange, salad greens, onion and peas.
For the Vinaigrette:
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 clove garlic, crushed
1 tsp Dijon mustard
salt and freshly cracked black pepper
Whisk together ingredients in a small bowl, seasoning to taste.
Drizzle over salad and serve.
Note: Fresh beetroot can be replaced with 400 g canned whole baby beets.
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