Credits: Ceri, Zenxin Masterchef
Organic Beetroot and Orange Salad
Try our colourful summer salad! The nutrients stay in the vegetable as we steam the
beetroot in their skins. We have added fresh pea sprouts, juicy orange segments and
crunchy hazelnuts, then drizzled it with a dressing made from orange juice, Spanish thyme
honey and macadamia nut oil.
The 80% monounsaturated fat in Macadamia nut oil helps lower LDL cholesterol, reducing
risks of heart attack and stroke. Thyme honey reduces the viability of some types of
cancer cells and oranges are known for their immune-boosting vitamin C content.
Star of this salad, however, is the humble beetroot, known for its pink staining ability
caused by the potent antioxidant betalain, and nitrates which help lower blood pressure
and improve athletic performance.
Wash the beetroot thoroughly.
Set steamer up with plenty of water without allowing it to touch the steamer basket.
Steam beets for 30-40 mins or until soft, checking the water level regularly.
Prepare orange segments by removing the peel and skin.
Blend the orange juice and honey, then add oil in a thin stream for form an emulsion.
Peel and slice beetroot, scatter over the pea sprouts and hazelnuts.
Drizzle over the dressing and serve.