May 21, 2014


Beetroot - 200 gms
Orange - 1
Celery seeds - 1 tsp
White wine vinegar - 1 1/2 tbsp
Castor sugar - 1 tsp
Oil - 1 tbsp
Salt and freshly ground pepper


  • To make dressing, lightly crush the celery seeds and place them in a small saucepan. 
  • Add the vinegar, sugar and 75 ml of water.
  • Boil for 8-10 minutes until the liquid has reduced to about 2 tbsp
  • Strain into a bowl and put it aside to cool.
  • Using a sharp knife, peel the oranges, cutting away the pith and the skin.
  • Slice the oranges into rings, catching any juice in a bowl to add to the dressing.
  • Peel and thinly slice the beetroots, cubing a small amount to place in the centre of the dish.
  • Arrange the beetroot and orange slices alternatively.
  • Mix the oil with the vinegar mixture, add salt and black pepper to taste and beat well with a fork.
  • Pour the dressing over the salad and serve.

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