This quick and versatile recipe is ideal for summer but can be enjoyed just as much anytime of the year. Sweet beetroot with salty olives and a zesty orange dressing makes it great on its own or as a side salad.
1 Red endive (red chicory)
½ Red onion, thinly sliced
3 Teaspoon chopped parsley
40g Black olives, pitted and halved
3 Teaspoon rapeseed oil
1 Teaspoon orange blossom water
1½ Teaspoon red wine vinegar
Salt and black pepper
First of al you need to decide on the type of beetroot you are using. If using raw beetroot either boil or roast until cooked. I prefer to roast it with with herbs such as thyme or rosemary as it gives a better flavour. If you are using pre-cooked beetroot open the packet/jar.
Once you have cooked your beetroot allow to cool, dice and put in to a mixing bowl. Take the root of the endive, wash and add to mixing bowl. Next job is to segment the oranges. Take a small sharp knife and remove the skin. Once you have removed the skin you will see the segments with a white pith between each segment. Take your small and remove the segments by cutting in between the white pith.
Add the orange segments to the mixing bowl, followed by your diced red onion, chopped parsley and halved black olives.
Finish up by making the dressing. Take the rapeseed oil, orange blossom water, red wine vinegar, salt and pepper and mix.
Pour over the salad and enjoy.