Sometimes, when I am cooking for the blog, I will have tried the recipe out a few times then, when I am happy with it, I will make it for the photo. Then I will faff about with it a bit, taking shots, pretending I know what I am doing. Then I’ll download the photos onto my laptop only to find that (if I am lucky) I have one or two acceptable photos out of the 200 or so that I took. Then I’ll clean up the kitchen. By time I have done all this the last thing I want to do is eat the food.
Not so in this case. I couldn’t keep my hands off it!
I love the beautiful colours, the fresh, zingy flavours, the textures, everything. I love everything about this salad and I hope you do too.
I have made variations of it in the past (beetroot and orange are a classic combination) but this is definitely my favourite. It comes from Plenty by Ottolenghi and if you like this salad you should definitely check out the book (your local library may have it).
I admit to cheating. I only cook beetroot from scratch when I have grown them. If I am buying beetroot I buy it pre-cooked and vacuum packed; it is much less messy and I think it tastes fine – just make sure you don’t buy pickled beetroot!
400g Raw Beetroot (or a 250g pack of pre-cooked beetroot)
1 Red Endive (chicory)
1/2 small Red Onion (thinly sliced)
3 tbsp Chopped Parsley
40g Black Olives
3 tbsp Rapeseed Oil
1 tsp Orange Blossom Water
1 1/2 tbsp Red Wine Vinegar
Salt & Pepper
If you are using raw beetroot you will need to cook them first. Put them, whole, into a saucepan, cover with cold water, bring it to a boil and then simmer for 1 – 2 hours until tender. Leave them to cool down in the water. Once cool remove them from the water and peel them.
Cut each cooked beetroot in half and then each half into wedges about 1cm thick at their base. Put the wedges into a mixing bowl.
Segment the oranges. Peel them with a sharp knife and, holding each orange over the mixing bowl, remove the segments by slicing between the membranes. Let the segments and juice fall into the mixing bowl. Discard the membrane.
Cut the endive vertically into 2cm thick slices. Break them up into individual leaves and add them to the bowl.
Finally add the rest of the ingredients, toss together and adjust the seasoning, then serve.