Beetroot and blood orange salad
Add a vibrant pop of colour to your salad with this nutritious vegan dish. Plus beets are high in folate, which is great for heart health.
Ingredients800g beetroot 4 blood oranges 4 tbsp olive oil 1 tbsp agave syrup salt 1 tsp black cumin seeds 1 handful coriander leaves 1/2 tsp chilli flakes
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MethodStep 1. Clean the beetroot and steam for about 50 minutes. Peel and leave to cool. Step 2. Peel the oranges thoroughly and remove the white pith. Cut out the segments. Squeeze the juice from the remaining pulp and mix in a bowl with 2 tbsp oil, the agave syrup, a little salt and cumin. Coarsely chop half the coriander leaves and add to the dressing. Step 3. Cut the beetroot into wedges, mix with the orange segments and dressing and season to taste. Step 4. Arrange the salad on plates. Sprinkle with the remaining coriander leaves and chilli flakes and serve drizzled with the remaining oil. Serves 4
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