Beetroot and Orange Salad

Beetroot & Orange Salad

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!


Serves 2

400g Raw Beetroot (or a 250g pack of pre-cooked beetroot)

2 Oranges

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.


BeetrootBeetroot, or beets as my American readers may call them, are wonderfully earthy and sweet and powerfully flavoured. Ok, so preparing them can be a challenge; your kitchen may look like a massacre has taken place and, without gloves, your hands may take a day or two to return to normal but believe me, it’s all worth the effort.

Last year I wrote a series of recipes using courgettes and this year I planned to do the same with beetroot. So I planted row upon row of standard red and Chioggia (with pretty pink and white concentric circles) at the allotment and watched them grow with pride. Then I went away for a week and, when I returned, found that the wiley rabbits had circumvented the (ahem) “rabbit-proof” fencing and had destroyed the whole crop. Annoyingly they had bitten off all the leaves and left them to wither and had nibbled the tops of every single root! Grrr! As a child I was firmly on the side of Peter Rabbit in his little blue coat but as an allotment owner I am rapidly turning into Mrs McGregor.

I quietly shelved my beetroot idea until my friend Sarah sent me a message via the bun scuffle Facebook page challenging me to produce some recipes she could make to use up her crop. So I did what every failed grower does – I went out and bought some beetroot. Unfortunately I could only get the standard red rather than some of the prettier varieties but I love them just the same.

Last Saturday Martin set off to play in a hockey tournament and, instead of watching, as I normally would, I stayed home and planned and experimented and cooked up a very red storm.

My experimenting started with The Flavour Thesaurus which suggested that beetroot works really well with orange, horseradish, goats cheese, smoked fish, oily fish, thyme and dill so I incorporated all of those flavours into my recipes.

As all the recipes needed cooked beetroot I roasted all the roots together before I started. Beetroot takes a long time to boil and boiling removes lots of flavour and lots of colour from the roots so I prefer to roast them (in fact roasted beetroot makes a wonderful side dish all on its own). To roast simply scrub the whole roots clean, place in a roasting tin with a little oil and pop into the oven (200°C / 400°F / Gas Mark 6) for around forty minutes depending on the size of the roots. They are done when a table knife slips easily through the flesh. Roast the roots with the skin on as they are much easier to peel once they are cooked.

Late in the day Martin came home bruised, bleeding and starving hungry (all very normal conditions after hockey) and I served him up one of the strangest meals of his life – five separate courses all featuring the magnificent red root.

Chilled Beetroot and Orange Soup with HorseradishWe started with a Chilled Beetroot and Orange Soup with Horseradish. I served it in glasses and Martin took one sip of his and decided that what it really needed was a slug of vodka and he promptly turned it into a sort of alternative Bloody Mary. It worked really well both ways but I think he really needed the pain numbing qualities of the alcohol.

This was followed by a Marinated Beetroot Salad with Goats Cheese which is fairly self explanatory.

Marinated Beetroot Salad and Goats CheeseThe third course was a cold Beetroot and Smoked Mackerel Salad which would make a delicious light lunch under more normal circumstances.

Beetroot & Smoked Mackerel SaladThis was followed by a hot dish; Roasted Beetroot and New Potatoes with Pan Fried Mackerel Fillets.

Roasted Beetroot & New Potatoes with Pan Fried Mackerel Fillets

The final dish was a sweet one. Beetroot has long been teamed with plain chocolate to make chocolate cake but Niki Segnit (author of The Flavour Thesaurus) claims that this does not work as a flavour combination. Well I had to find out who was right, didn’t I? So I made some Beetroot and Chocolate Brownies. What can I say? Niki Segnit needs to try these!

Beetroot and Chocolate Brownies Recipe

Yes, yes, I know; this is not the most balanced menu ever but I had been experimenting and I don’t like waste so someone had to eat the results! People imagine that living with a food blogger means you get to eat gourmet food every day but sometimes being force fed experiments is the stark reality. And they were all delicious so it’s not really a hardship…is it?

I did feel a need to warn Martin that there may be a few erm… how can I phrase this delicately?.. side effects. Years ago my friend Chris was startled to hear her teenage son screaming for her from the bathroom. He showed her the toilet bowl full of red stained pee and, believing it to be blood, they piled into the car and off to A&E. A few quick tests put their minds at rest and few questions from a quick thinking doctor established that he had eaten rather a large quantity of beetroot the night before and… you get the gist.  And it may not be just your pee…

So, whilst I don’t recommend eating five courses of beetroot to anyone, I do recommend these recipes. Each and every one of them was delicious. And if you don’t grow beetroot do what I did – go out and buy some.

Links to all the Beetroot Recipes:

Chilled Beetroot and Orange Soup with Horseradish

Marinated Beetroot Salad with Goat’s Cheese

Beetroot and Smoked Mackerel Salad

Roasted Beetroot and New Potatoes with Pan Fried Mackerel Fillets

Beetroot and Chocolate Brownies

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Beetroot and Smoked Mackerel Salad

Beetroot and Smoked Mackerel Salad

This recipe is part of a series of recipes featuring beetroot.

I’m never sure whether salads constitute a “recipe” or not. This one is so simple that the average 5 year old could make it but it is so tasty everyone will love to eat it.

The smokiness of the mackerel matches the earthiness of the beetroots perfectly and the whole thing is lifted by the sharp tang of the dressing. Walnuts add another earthy dimension but also some much needed crunch. Overall this is the perfect blend of flavours and textures.

If you want to whip up a quick lunch for friends this will do the trick, you could even buy ready cooked beetroot to make it quicker still.

The salad travels well in a lunch box (without the dressing) so you could take it to work for lunch – although not everyone appreciates the smell of smoked fish in the office. It would even make a fantastic sandwich stuffed, just as it is, between two slices of crusty granary bread. Yum!


250g Pre-Roasted Beetroot

2 Smoked Mackerel Fillets

Salad Leaves

A Handful of Walnut Halves

1 tsp Thyme Leaves

3 tbsp Extra Virgin Olive Oil

1 tbsp Red Wine Vinegar

1tsp honey

Salt & Pepper


Whisk together the oil, vinegar, honey and thyme to make a dressing, season with a little salt and freshly ground black pepper.

Toss the salad leaves and beetroot in the dressing and pile into a bowl.

Remove the skin from the mackerel and break the fillets into generous pieces. Pile on top of the salad and scatter over the walnuts and eat!

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