Orange and beetroot salad with a ginger dressing

Orange and beetroot salad with a ginger dressing

By
From
Citrus
Photographer
Mowie Kay

I would normally put mustard in a dressing for beetroot, but using ginger works very well with the orange and the peppery watercress.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Trim 4 medium-sized cooked beetroots and cut into wedges. Cut the peel and membranes away from 2 oranges and slice into rounds. Whisk together 1 tbsp oil, 1 tsp brown rice vinegar, juice of ½ lime, 1 tsp dark soy sauce, 1 tsp runny honey, 5g grated root ginger and a few drops of sesame oil. Season with salt and pepper. Arrange the beetroot and orange over a generous pile of watercress and drizzle over the dressing.
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