I adore this salad so much. I'm huge beetroot fan, and the flavour combinations used here are a match made in heaven. I defy even the most beet-hating veggie not to love this dish! Super-easy to pull together, each element can even be made ahead and stored in the fridge until you‘re ready to serve, so you've got no excuse not to try it...
There are a few different adaptations you can make here – for example, by using hazelnuts instead of walnuts or, if you're lucky enough to get your hands on some blood oranges, using those instead of regular oranges (although they will taste good too!).
One thing I wouldn't change, however, is the fresh dill, which works beautifully with both the beetroot and the orange, and is essential to lift the dish.As ever, you're free to make your own plant-based cream cheese using cashew or almonds, or to use your favourite shop-bought plant-based version, but I always turn to Nush Foods. This wonderful British brand makes great almond cream cheese and yogurts. If you haven't yet, you really should check them out – I use them an awful lot, as they really are life-savers!
For the salad
4 medium beetroots, trimmed and rinsed
4 oranges, peeled and thinly sliced, peel reserved
1 cup walnuts
For the dressing
1 heaped tbsp wholegrain mustard – I like Grey Poupon
¼ cup extra virgin olive oil
2 tbsp maple syrup
Juice of 1 lemon
Salt and pepper
For the creamy dill cheese
150g almond or other vegan cream cheese
Zest of 1 orange
1 tsp lemon juice
1 tbsp fresh dill, chopped
To serve (optional)
Peppery green salad
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