Baby beetroot, blood orange and curd salad
Prep 30 mins
Cook 1 hour
This salad is just pure sunshine on a plate, using the best of all spring produce. Blood oranges are at their peak in spring, so using them in a salad adds a wonderfully fresh element to the mix. Sweet and acidic orange and the earthiness from beetroot is a great food match, along with a little creaminess from the curd and crunch from the macadamia to round off this salad nicely.
We also love using blood orange in a salad with shaved fennel, so if you want a quick version, just swap out the roasted beetroot and use shaved fennel instead.
2 blood oranges, peeled and sliced
150g goat’s or ewe’s curd
¼ cup coarsely chopped roasted macadamia, to serve
A handful of green leaves, such as snow pea leaves and baby beetroot leaves and fennel fronds
Edible flower petals, to scatter
ROASTED BABY BEETROOTS
2 bunches baby beetroot (golden and normal if available, some leaves reserved), beetroot washed well and dried
WHITE WINE VINAIGRETTE
1 tbsp white wine vinegar
1 tsp honey
3 tbsp extra-virgin olive oil
1. For roasted baby beetroots, preheat oven to 180C. Toss beetroots in oil and season to taste, then wrap each in foil and add a couple of teaspoons of water to the foil before enclosing. Roast the beetroot until you can easily pierce the beetroot through the foil with a knife, with little resistance (45 minutes to 1 hour). Cool completely, then peel and store in the fridge until required.
2. For vinaigrette, whisk ingredients in a bowl to combine and season to taste.
3. Arrange beetroots and blood orange over a plater, then crumble goat's curd and macadamia on top.
4. Dress any leaves with a little of the vinaigrette, then scatter over, and drizzle remaining dressing over just before serving and scatter with some edible flower petals.
Recipe by Lisa Featherby and photography by Alicia Taylor.