Blood Orange Warm Salad

Blood Orange Warm Salad

Blood Orange Warm Salad
 
the Warm Salad is like its summer cousin but intended to warm you on these chilly nights.
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • One blood orange per person.
  • 50g baby spinach a person.
  • 1 handful of walnuts, more if you’re feeding a crowd
  • 50 - 100gms Feta or goat cheese
  • 1 Beetroot, pre-cooked and cool enough to peel. Either boiled or baked in foil for an hours (for medi-um to large ones) in a hot oven (220 degrees )
  • All the Beet greens or baby spinach, washed and chopped.
  • 2 cloves of garlic finely sliced
  • 1 tsp of honey per person
  • Dressing
  • 2 parts virgin olive oil,
  • one part balsamic vinegar,
  • a crushed clove of garlic,
  • salt,
  • freshly ground pepper,
  • 1 tsp of Dijon mustard
  • some dried or fresh thyme leaves
  • blood orange zest
Instructions
  1. Preheat oven 220C to do beetroot.
  2. Put your beetroot on the stove top or in foil in the oven to bake. They’ll take about an hour depending on their size. When they’re cool enough to handle peel them of foil & then skin. Slice them and toss them into to the salad bowl.
  3. While your beetroots are cooking make the salad dressing.
  4. Ingredients into a jar, pop a lid on the jar and shake it vigorously before you splash it over the salad.
  5. Top and tail the oranges and then slice off the skin keeping the skins to squeeze extra juice into the salad bowl. Slice the oranges into segments, picking out the odd pip with the tip of your knife. If the white bits bother you slice them off (they contain fibre. Put the segments in the bowl.
  6. Wash the beetroot leaves carefully and slice finely. Slice the stalk more finely than the leaves. Quickly sauté these on medium high heat together with the garlic. Add the baby spinach towards the very end. It will wilt a little. If you don’t want it to wilt very much add it to the salad bowl instead.
  7. Chop the cool enough to handle peeled beetroots into slices. Put into the salad bowl with the sautéed leaves. Throw in the nuts and the small delectable pieces of cheese. Generously coat with salad dressing.
  8. Variations:
  9. For the lactose intolerant or vegan: use puy lentils instead of cheese. You can cook these are drain them into the bowl.
  10. Pre-soak (overnight) chickpeas and then cook and add these to the salad bowl.
  11. For those who like eggs:
  12. Add half a 5-6 minute boiled Dora Creek egg into the salad per person.
  13. For the carnivore:
  14. Grilled chicken breast or thighs sliced and added to salad is good.
  15. Grilled lamb straps or thin stakes sliced in pieces is also good.
  16. And if you love grapefruit, segments of ruby grapefruit add a touch of satisfying bitter to the flavour mix.
  17. If you’d rather not add a teaspoon of thyme to the salad dressing, try a teaspoon of cinnamon it works well with the citrus, spinach and beets.
  18. Cucumber or small sliced red radishes or slices of raw baby turnip will also add another element to this dish. Carrot slices will also add crunch.

 

 

The Warm Salad

 

Like its summer cousin but intended to warm you on these chilly nights.

 

The Basic Ingredient List:

 

One blood orange per person.

50g baby spinach a person.

A handful of walnuts. More if you’re feeding a crowd

Feta or goat cheese: a little goes a long way flavour wise.

Beetroot pre-cooked and cool enough to peel. Either boiled or baked in foil for an hours (for medium to large ones) in a hot oven (220 degrees )

Beet greens, washed and chopped.

2 cloves of garlic finely sliced

A teaspoon of honey a person

 

 

Blood oranges work well with most greens. The baby spinach blood orange combo is a winner for winter – you can feel it fighting off colds and flu as you eat.

 

Use a blood orange a person and 50-100 grams of baby spinach a person. Zest one of the blood oranges and add the zest to the dressing.

 

To Begin:

 

Put your beetroot on the stove top or in foil in the oven to bake. They’ll take about an hour depending on their size. When they’re cool enough to handle peel them of foil & then skin. Slice them and toss them into to the salad bowl.

 

While your beetroots are cooking make the salad dressing. Put 2 parts virgin olive oil, one part balsamic vinegar, a crushed clove of garlic, salt, freshly ground pepper, a teaspoon of Dijon mustard and some dried or fresh thyme leaves and blood orange zest into a jar, pop a lid on the jar and shake it vigorously before you splash it over the salad.

 

Top and tail the oranges and then slice off the skin keeping the skins to squeeze extra juice into the salad bowl. Slice the oranges into segments, picking out the odd pip with the tip of your knife. If the white bits bother you slice them off (they contain fibre. Put the segments in the bowl.

 

Wash the beetroot leaves carefully and slice finely. Slice the stalk more finely than the leaves. Quickly sautéthese on medium high heat together with the garlic. Add the baby spinach towards the very end. It will wilt a little. If you don’t want it to wilt very much add it to the salad bowl instead.

 

Chop the cool enough to handle peeled beetroots into slices. Put into the salad bowl with the sautéed leaves. Throw in the nuts and the small delectable pieces of cheese. Generously coat with salad dressing.

 

Variations:

 

For the lactose intolerant or vegan: use puy lentils instead of cheese. You can cook these are drain them into the bowl.

 

Pre-soak (overnight) chickpeas and then cook and add these to the salad bowl.


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