57145ED3-ECEC-49CB-A729-5F6CE0FED9F9.heic

Beetroot, orange, rocket salsa 

The colours are amazing, i love to pair this salad with grilled salmon 
  • 6 large beetroot 

  • 3 oranges 

  • 50 grams rocket 

  • 1 tablespoon capers

  • 1 tablespoon dijion mustard 

  • 50 ml olive oil 

  • balsamic glaze for dressing

Place the beetroot into a large sauce pan and cover with water, add a tablespoon of salt and place on a high heat and bring to the boil, reduced heat and gently simmer until tender and a knife easily goes into the middle, it will usually take about 40 minutes to and hour you can top the water during cooking to keep the beetroot covered at all times, drain in a colander and leave to cool.  Top and tail the oranges then take the peel off with a knife, slice in half from top to bottom and then cut them into slices.  Place the rocket, capers, Dijon mustard into a food processor and blend while slowly adding the olive oil, finish off with a pinch of salt.  Once the beetroot are cooled peel them and then slice them into wedges, add to a large bowl with the oranges, add a good drizzle of balsamic glaze place into your favourite serving dish, then spoon large spoonfuls of the rocket salsa on top, enjoy!!​