Beetroot and orange salad

Ingredients (nutrition)

• 1 Little Gem lettuce with leaves separated
• 3 oranges
• 2 diced large cooked beetroot
• 1 tablespoon orange juice
• 1 teaspoon balsamic vinegar
• salt and ground black pepper to taste

Cooking Instructions

1. Segregate the lettuce leaves evenly among four serving plates.
2. Hold the oranges over a bowl, remove all the pith and zest. Cut the orange flesh into wedges.
3. Squeeze any orange juice from the membranes into the bowl.
4. Load beetroot in the centre of the lettuce leaves with the orange wedges surrounding them.
5. To make the dressing, add orange juice and vinegar to the bowl. Season well with salt and pepper.
6. Spoon the dressing over the salad and serve.

Servings: 4

More traditional salad recipes, homemade coleslaws and mixed greens