Recipe
Black Pudding & Beetroot Salad
Roasted beetroot and crisp black pudding with creamy goat cheese, salad leaves and a sharp balsamic dressing.
Beetroot and Orange Salad with Ricotta and Almonds
No-cook
serves 4
Earthy beetroot, juicy orange and creamy ricotta make this colourful salad feel substantial without being heavy. A lemon and Dijon dressing, fresh dill and crunchy almonds bring it together.
20 mins prep cook20 mins total
Put the grated beetroot, lemon zest and juice, Dijon mustard, olive oil and dill in a bowl. Season with salt and black pepper, then toss to coat.
Add half the orange segments, half the almonds and the watercress. Fold gently so the beetroot does not crush the orange.
Divide the salad between four plates and spoon the ricotta over the top.
Finish with the remaining orange segments and almonds, then serve straight away.
Keep cooking
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