RECIPE OVERVIEW
This salad can accompany many dishes or can be served on its own with some crumbled feta, goats cheese or blue cheese.
Ingredients Add to Shopping List
Serves: 4 people
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2 - Fresh Beetroot
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70 g Pecans
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2 - SuperValu Oranges
segmented -
60 g SuperValu Rocket Leaves
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200 g SuperValu Spinach and Baby Kale
For the dressing
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0 - Black Pepper
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1 tsp Dijon Mustard
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0.5 - Lemon
juice only -
1 tsp Maple Syrup
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90 ml Olive Oil
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0 - Salt
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1 - SuperValu Orange
zest and juive
Method
Preheat the oven to 200°C/gas mark 6.
To make the dressing, whisk all the ingredients together or shake well in a screw-top jar. Shake or whisk again just before serving.
Wrap each of the beetroots in foil, pop on a baking tray and roast in the oven for 45 minutes, until cooked through. Allow to cool in the foil, then rub o the skins and trim the ends. Wear latex gloves when handling the beetroot to avoid pink hands!
Meanwhile, toss the pecans in a dry frying pan set over a medium heat until toasted and fragrant, then turn out onto a plate to cool.
Toss the spinach, kale and rocket together in a large serving bowl. Cut the beetroot into wedges and arrange over the leaves along with the orange segments. Scatter over the toasted pecans, crumbling them as you do. Drizzle over the citrus dressing, season lightly and serve straight away.
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