Recipe
Beetroot & Orange Salad with Ricotta & Almonds
A bright beetroot and orange salad with creamy ricotta, toasted almonds and a sharp lemon dressing.
Ingredients
Method
20 mins prep20 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.
Notes
Slice the beetroot and oranges evenly so each forkful has a good mix of sweet, earthy and creamy flavours.
About this recipe
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.
