Winter root vegetable salad
This delicious, healthy salad goes down a treat in the cooler months but can be eaten hot or cold. Filling and nutritious, it will fill you up without weighing you down.
Serves: 2
Base
- 250g cooked farro (125 g uncooked)
- 200g oranges, peeled and cut into segments
- 75g radicchio, shredded
- 2–3 tablespoons Citrus Dressing (see page 186)
- 150g cooked beetroots (beets), sliced or cut into wedges
- 35g whole almonds, toasted and roughly chopped
- Sea salt and freshly ground black pepper
Citrus dressing
- Makes 200ml
- 125ml olive oil
- 1 shallot, finely chopped
- 2 teaspoons lemon juice
- 2 teaspoons orange juice
- 2 teaspoons honey
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- ¼ teaspoon sea salt
Method:
Base
- Toss the farro, oranges and radicchio with 1 tablespoon of the dressing. Toss the beetroot with another tablespoon of dressing. Divide the farro mixture evenly between 2 bowls and top with the beetroot. Drizzle with the remaining dressing and top with the almonds. Season.
Citrus dressing
- Whisk all of the ingredients together in a bowl until well combined.
- Store in a sealed jar or container in the refrigerator, and use within a week.
Do you have a winter salad recipe to share with us? Let us know in the comments below.
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