Ingredients:
Beetroot - 200 gms
Orange - 1
Celery seeds - 1 tsp
White wine vinegar - 1 1/2 tbsp
Castor sugar - 1 tsp
Oil - 1 tbsp
Salt and freshly ground pepper
Method:
Beetroot - 200 gms
Orange - 1
Celery seeds - 1 tsp
White wine vinegar - 1 1/2 tbsp
Castor sugar - 1 tsp
Oil - 1 tbsp
Salt and freshly ground pepper
Method:
- To make dressing, lightly crush the celery seeds and place them in a small saucepan.
- Add the vinegar, sugar and 75 ml of water.
- Boil for 8-10 minutes until the liquid has reduced to about 2 tbsp
- Strain into a bowl and put it aside to cool.
- Using a sharp knife, peel the oranges, cutting away the pith and the skin.
- Slice the oranges into rings, catching any juice in a bowl to add to the dressing.
- Peel and thinly slice the beetroots, cubing a small amount to place in the centre of the dish.
- Arrange the beetroot and orange slices alternatively.
- Mix the oil with the vinegar mixture, add salt and black pepper to taste and beat well with a fork.
- Pour the dressing over the salad and serve.
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