Monday, July 19, 2010

Beetroot and Orange Salad

6-8 organic beetroot, peeled, cut into wedges
1 tablespoon raw organic honey
2 tablespoons balsamic vinegar
2 tablespoons extra virgin cold pressed organic olive oil
½ organic red onion, thinly sliced
2 organic oranges, peeled, segmented
2 tablespoons fresh organic mint leaves

Preheat oven to 220°C (200°C fan). Cover a baking tray with a piece of foil double the size of tray. Place beetroot on tray in a single layer. Combine honey, half balsamic vinegar and 1 teaspoon oil in a bowl and stir to combine. Drizzle honey mixture over beetroot and season with salt and freshly ground black pepper to taste. Enclose beetroot in foil and cook for 45mins. Open parcel and cook a further 15mins.

2 Meanwhile, make dressing. Place remaining oil and balsamic vinegar in a small jug and whisk to combine. Arrange cooked beetroot, orange segments and onion on a plate. Drizzle with dressing and garnish with mint. Serves 4.

This is a divine Margaret Fulton recipe, try it its sooo yum!

ORGANIC EMPIRE, organic home delivery melbourne, local organic foods

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