Autumn, Salads

Roast Beetroot and Orange Salad

This is another absolute favourite of mine, the combination of earthy beetroot and the sweet fresh fruitiness from the oranges is a match made in heaven. Combined that with crunchy walnuts, creamy 'cheese' and a perfectly balanced dressing you're on to a winner.



500g beetroot

3-4 oranges (blood or blush is you can get hold of them)

Handful of watercress

Handful walnuts

5-6 tbsp. vegan cream cheese, I like Nush.

Few sprigs of fresh dill roughly chopped


3tbs olive oil

2 tbsp. apple cider vinegar

2 tsp maple syrup

1 tsp yellow mustard seeds

1 tsp Dijon mustard

Salt and pepper to taste


  1. Pre heat the oven to 200°C.
  2. Trim and rinse the beetroot under cold water, wrap up in foil and place in the oven. Depending on their size they will anything from 30-60 minutes, or until a knife goes through easily.
  3. Using a knife carefully peel the oranges and thinly slice, set aside in a bowl. If there is any flesh left on the inside of the orange peel, squeeze the juice into a bowl and dispose of the peel.
  4. Add all the dressing ingredients to a bowl and whisk till emulsified. Taste for seasoning and Set aside
  5. Spread your walnuts onto a baking tray and place in the oven for 5 mins or until lightly toasted. Remove and allow to cool. Roughly chop.
  6. Once your beetroot is ready, remove from the oven and allow to cool until you are able to handle it.
  7. Once cooled peel off the skins, they should come away fairly easily. If there is any juice left in the foil add this to the dressing.
  8. Slice the beetroot as thinly as possible or use a mandolin. You can serve in wedges if you prefer.
  9. Layer slices of beetroot and orange onto a serving dish, sprinkle with the watercress, dollop with cream 'cheese', sprinkle on the walnuts, dill and drizzle on the dressing.
  10. Eat with crusty bread or as it comes.

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