Lamb’s lettuce, orange and roast beet salad

Lamb’s lettuce, orange and roast beet salad

  • serves 4
  • A little effort

Lamb’s lettuce is one of the first lettuces to appear and will be in abundance in April. Its buttery leaves are a perfect foil for the earthy beetroot and sharp orange in this salad.

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Ingredients

  • beetroot 4, golf-ball sized
  • olive oil
  • cumin seeds ½ tsp
  • lamb’s lettuce 100g
  • oranges 2, segmented
  • red onion ½, sliced

dressing

  • olive oil 3 tbsp
  • red wine vinegar 1 tbsp
  • orange juice 1 tbsp
  • wholegrain mustard 2 tsp

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.

 

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