
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Blood Orange Balsamic Vinaigrette
- 2 oz olive oil
- 3 oz shallots cut into pieces
- 1 garlic clove
- 3 oz blood orange juice (from 1 orange)
- 1 oz balsamic vinegar
- 1 tbsp honey
- ¼ tsp salt
- ⅛ tsp ground black pepper
Beet Salad
- 20 oz water
- 28 oz red beets sliced into half-moons (¼ in.)
- 1 blood orange sliced into rounds (¼ in.)
- 5 sprigs thyme
- 10 oz beet greens washed, trimmed, cut into strips (½ in.), plus extra, uncut, to garnish
- ¾ cup goat cheese crumbled
- ¾ cup hazelnuts toasted
- Nutrition
- per 1 portion
- Calories
- 313 kcal / 1310 kJ
- Protein
- 10 g
- Fat
- 21 g
- Carbohydrates
- 23 g
- Fibre
- 6 g