Orange and Beet Salad

INGREDIENTS 

For salad

• 1 cup arugula 
• 2 beetroots medium sized, scrubbed clean
• 2 large oranges, peels cut off and sliced
• 1 carrot, cut into thin ribbons
• 2 tablespoons walnuts, chopped 

For dressing 

• 2 tablespoons fresh orange juice
• 3 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon honey
• salt and pepper, to taste

DIRECTIONS​​

1. Put the beetroot in a large pan and pour over cold water to cover. Bring to the boil over a medium heat and cook the beetroot for 1 hour or until tender, then drain and put under cold running water until cool.
2. Slice very thinly and arrange on a large salad plate on top of the mixed greens salad.
3. Slice the oranges into rounds and remove any pips with the point of a sharp knife. Layer the oranges on top of the beetroot.
4. Use a potato peeler to cut the carrots into thin ribbons, then scatter on top and add sprinkle with walnuts.
5. Prepare the dressing by whisking together the ingredients.
6. Drizzle the salad with the dressing, as desired. Season with salt and pepper, to taste. Leave to stand for 1-2 minutes, then serve.

**Cook the beetroot up to 48 hours ahead, cool, cover and chill. To save time you could buy ready-cooked beetroot and skip the first part of step 1.

Enjoy !!

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