This is a variation of my orange, beetroot and goats cheese salad, which makes a gorgeous lunch or starter.
This side salad is a simple, but delicious mix of sliced pre-cooked fresh beetroot, orange segments, mint and almonds. It's simply finished with a homemade honey and mustard dressing (although store bought dressing works too!).
It's really quick to make, and goes beautifully with fish like mackerel and salmon. The freshness of the salad is such a wonderful contrast, and therefore complement, to the oiliness of the fish.
Serves 2-4 as a side salad
For the salad
150g pre-packed cooked beetroot (not in vinegar and from the chiller cabinet)
1 large orange
Handful of toasted almonds
Handful of fresh mint leaves (preferably small)
For the honey and mustard dressing
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
2 tablespoons of cider vinegar
6 tablespoons of rapeseed (or light olive) oil
Seasoning
- Combine the dressing ingredients in a jug or jar and mix or shake well to emulsify.
- Use a sharp knife to remove the peel from the orange.
- Segment the orange.
- Cut the beets in half and then into slices that resemble the orange segments.
- Arrange the beetroot slices on one side of the plate (see image), followed by the orange segments.
- Top with the mint leaves and toasted almonds.
- Drizzle over the dressing and serve.
