Did I tell you just how good Ottolenghi’s Beetroot, Orange and Black Olive Salad is? It is amazing. From Plenty, a favourite amongst his books. It is a great salad for late Winter and early Spring, but can be made any time.
Have a look at the other Ottolenghi dishes. Explore Beetroot Recipes here and here, and Orange Recipes here and here, and Olive Recipes here and here. We have a wealth of Salad Recipes here and here for you to try.
Beetroot, Orange and Black Olive Salad
An Ottolenghi Recipe
Serves 2 generously
2 sweet oranges
1 red endive (red chicory) – this really makes the dish. Don’t leave it out unless you really have to.
1/2 small red onion, thinly sliced
3 tbsp parsley, chopped
40g wrinkled black olives, pitted and halved – not so wrinkled will do if you can’t get wrinkled ones
3 tbsp rapeseed oil (canola oil). I used Walnut oil as I didn’t have canola.
1 tbsp orange blossom water
1 1/2 tbsp good quality red wine vinegar
Salt and black pepper
Place the beetroots in a pot, cover with cold water and bring to the boil. Cook for 1-2 hours, or until tender – when you stick a knife into each beetroot it should go in smoothly. Leave the beets to cool down in the water. Once cool, take them out and peel. Cut in half, then cut each half in to wedges that are 1cm thick at their base. Place the beets in a mixing bowl.
The most difficult/time consuming part. Allow time to do this.
Take the oranges and use a small sharp knife to trim off their tops and bases. Now cut down the sides of the oranges, following their natural curves, to remove the skin and white pith. Over a small bowl remove the segments by slicing between the membranes. Transfer the segments and juice to the bowl with the beetroot. Discard the membrane.
Cut the endive vertically into 2cm thick slices. Break them up into separate leaves and add to the salad.
Finally, add the remaining ingredients and toss everything together gently. Taste and adjust the seasoning, then serve.
Yum. Have this with some pitta bread and hummus for a gorgeous lunch.