Beetroot Salad With Ginger Dressing Recipe
Ingredients
| Beetroot | 4 Medium | |
| Limes | 2 | |
| Oranges | 6 | |
| Walnut halves | 1/2 Cup (16 tbs) | |
| Shallots | 2 , chopped | |
| Honey | 3 Teaspoon | |
| Oil | 1/4 Cup (16 tbs) | |
| 1 teaspoon grated green ginger | ||
Directions
Boil or steam whole beetroot until tender, about 30 minutes; cool, remove skins.
Cut beetroot into fine strips.
Pee 1 orange and 1 lime finely with vegetable peeler, cut rind into fine strips.
Drop rind into pan of boiling water, drain.
Peel oranges thickly and cut into segments; save about 1/4 cup orange juice for dressing.
Arrange orange segments and beetroot strips on plate, top with walnuts, shallots and rind.
Make dressing by squeezing juice from limes, make up to 1/2 cup juice with reserved orange juice, add honey and oil.
Extract juice from ginger by pressing between 2 teaspoons; add juice to dressing; mix well, pour over salad.
Cut beetroot into fine strips.
Pee 1 orange and 1 lime finely with vegetable peeler, cut rind into fine strips.
Drop rind into pan of boiling water, drain.
Peel oranges thickly and cut into segments; save about 1/4 cup orange juice for dressing.
Arrange orange segments and beetroot strips on plate, top with walnuts, shallots and rind.
Make dressing by squeezing juice from limes, make up to 1/2 cup juice with reserved orange juice, add honey and oil.
Extract juice from ginger by pressing between 2 teaspoons; add juice to dressing; mix well, pour over salad.
Chef
