Lamb’s lettuce, orange and roast beet salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 4 beetroot, golf-ball sized
- olive oil
- ½ tsp cumin seeds
- 100g lamb’s lettuce
- 2 oranges, segmented
- ½ red onion, sliced
dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp orange juice
- 2 tsp wholegrain mustard
Method
- STEP 1
Heat the oven to 200c/fan 180c/gas 6. Toss the beets in a little olive oil with the cumin and roast until tender, about 40-50 minutes. Cool, peel and cut into wedges. Arrange the lamb’s lettuce, beets, orange segments and onion on a platter. Whisk together the dressing ingredients and pour over.
