Beetroot, orange and chevre salad

Beetroot, orange and chevre salad

Ingredients

• 400g beetroot
• 2 sweet oranges
• 1 red chicory
• ½ small red onion, thinly sliced
• 3 tbsp parsley, chopped
• 40g wrinkled black olives, pitted and halved
• 50g soft goast cheese
• 3 tbsp rapeseed oil
• 1 tbsp orange blossom water
• 1½ red wine vinegar

Method

1. Place the beetroot in a pot, cover with cold water and bring to the boil.
2. Cook for 1 – 2 hours, or until tender. When you stick a small knife into each beetroot it should go in smoothly.
3. Leave the beets to cool down in the water. Once cool, take them out and peel. Cut in half, then cut each half into wedges that are 1 cm thick at their base.
4. Place the beets in a mixing bowl.
5. Take the oranges and use a small sharp knife to trim off their tops and bases. Now cut down the sides of the oranges, following their natural curves, to remove the skin and white pith.
6. Over a small bowl remove the segments from the oranges by slicing between the membranes.
7. Transfer the segments and juice to the bowl with the beetroot, squeezing what is left of the membrane to add as much juice as possible. Discard the membrane.
8. Cut the endive vertically into 2 cm thick slices. Break them up into separate leaves and add to the salad.
9. Finally, add the remaining ingredients and toss everything together gently. Toss and adjust the seasoning.  
10. Serve topped with the goat cheese.

This recipe first appeared on Gourmet Today TV, aired on TVM on 19 August, 2016.