Beetroot & Orange Salad

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!

SERVES:
04-06

Ingredients
Instructions

Ingredients

For the salad

4 medium beetroots, trimmed and rinsed

4 oranges, peeled and thinly sliced, peel reserved

1 cup walnuts

Fresh dill

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

Crusty bread

Instructions

Preheat the oven to 180°C/160°C/Gas 4.
Wrap the beetroots in foil and roast in the hot oven for 30-60 mins, depending on their size. Medium beets should need around 45 mins. They're ready when they're tender enough for a knife to glide in.
While the beetroot is cooking, whisk the dressing ingredients together in a small bowl. Squeeze any flesh left on your orange peels into the bowl, and stir. Check for seasoning, and set aside.
Whip the creamy dill cheese ingredients together in another bowl, check for seasoning, and set aside.
Line a baking tray with greaseproof paper, and scatter the walnuts across it. Toast in the oven for 5 mins, allow to cool, then roughly chop.
When the beetroot is cooked, remove from the oven and set aside until cool enough to handle. Rub the skins off the beetroot – they should come away easily. I use latex gloves for this so I don‘t stain my fingers, but it's not essential.
Slice the beetroot as thinly as possible, using a sharp knife or a mandolin, if you have one.
When you're ready to serve, arrange the beetroot and orange slices on a serving plate, or on individual plates if you're serving this as a starter.
Top with dollops of creamy dill cheese, sprinkle with the toasted walnuts, and some bright, fresh dill, and drizzle with a little of the dressing. Any leftover dressing can be used on your next salad.
Serve with crusty bread or a fresh peppery green salad, if you like.