This recipe is one of those that can be enhanced with seasonal ingredients like fresh oranges at the end of winter when there is tender young English spinach and new beetroot. It is also wonderful in summer, made with balsamic vinegar, when there are extra beetroot and lots of lettuces. Ingredients Citrus Vinaigrette (or substitute in Balsamic Vinaigrette replacing basil with lemon basil or dill) 3 tablespoons olive oil 2 tablespoons white wine vinegar 2 tablespoons orange juice Beets 4 beets 1 tablespoon olive oil Salad Bowl of greens (lettuce, arugula, spinach, salad mix, watercress, etc) 1/2 cup sliced or slivered almonds 100 grms Main Ridge Dairy feta or goat cheese, coarsely crumbled
Method 1. Preheat oven to 200C. Remove beetroot tops and wash beets. Coat with olive oil and wrap each beet in foil. Place on a baking pan. Roast beets until tender, about 30 minutes to an 1 1/2 hours depending on size. 2. Cool beets; peel (the peel will just slip off - The red beets do stain) and cut into 1/2-inch wedges. 3. Whisk all vinaigrette ingredients in a small bowl. Season with salt and pepper. 4. Mix lettuces, nuts, cheese and dressing in large bowl. Toss. Top with beets.