Red and Green Salad
Oct 08, 2009 — admin
Beetroot and orange is a claasic combination and here they are combined with tender,baby spinch leaves to make a dramatic warm salad.
Serves:
4
Ingredients:
3 tbsp extra virgin olive oil
jiuce of 1 orange
1 tsp caster sugar
1 tsp fennel seeds
650 g cooked beetroot
115 g fresh baby spinach leaves
salt and pepper
Method:
1. Cut the beet root into bite-sized cubes.Heat the olive oil in a small,heavy based saucepan.Add the orange juice,sugar and fennel seeds and season to taste with salt and pepper.Stir until the sugar has dissolved.
2. Add the beetroot to the pan and stir gently to coat with the dressing.Remove the pan from the heat.
Arrange the spinach leaves in a salad bowl.Spoon the warm beetroot on top and serve.