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Beetroot, Chicory And Orange Salad
A refreshing salad that goes well with grilled meats or fish. Alternatively, arrange it prettily on individual plates and serve as a summer starter.
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Ingredients
2 cooked beetroot, diced
2 chicory heads, sliced
1 large orange
60ml/4 tbsp low-fat natural yoghurt
10ml/2 tsp wholegrain mustard
Salt and black pepper
Details
Serves: 4
Method
Mix together the diced, cooked beetroot and sliced chicory in a large serving bowl.
Finely grate the rind from the orange. With a sharp knife, remove all the peel and white pith. Cut out the segments, catching the juice in a bowl, and add the segments to the salad.
Add the orange rind, yoghurt, mustard and seasoning to the orange juice, mix thoroughly, then spoon over the salad.
Finely grate the rind from the orange. With a sharp knife, remove all the peel and white pith. Cut out the segments, catching the juice in a bowl, and add the segments to the salad.
Add the orange rind, yoghurt, mustard and seasoning to the orange juice, mix thoroughly, then spoon over the salad.
Cook's Tip:- If you prefer, use a selection of leaves instead of just chicory. Choose slightly bitter leaves such as curly endive or escarole, along with strongly flavoured leaves like rocket or spinach. Tear the leaves into pieces before mixing with the beetroot.
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