Fragrant with orange blossom and cinnamon, this vividly coloured beetroot and orange salad is the perfect start to a dinner party or a sophisticated lunch dish. Each serving provides 471 kcal ...
Although this no-cook starter idea sounds fancy, it's really a simple beetroot salad. Thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats' cheese.
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To assemble the salad, arrange the beets, herb leaves and pear slices in a serving bowl and drizzle with extra virgin olive oil. Garnish with toasted walnuts, and crumbled goat’s cheese.
Wash and peel the beetroot and cut them into similar-sized ... Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.
Preheat oven to 450 degrees. Spread beets on a baking dish; drizzle with olive oil, 2 tablespoons water and salt. Cover with foil and roast until just tender, 25-35 minutes, depending on size.