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Sliced clementine, roast beetroot and rocket salad
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Serves: 4 as a side
4-5 clementines, peeled
250g pack cooked beetroot (not in vinegar)
1 tbsp clear honey
4 tbsp extra virgin olive oil
½ tsp coriander seeds
1 tbsp red wine vinegar
90g wild rocket
1. Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking parchment. Slice the clementines horizontally into 1cm-thick discs. Squeeze enough of the more raggedy top and bottom discs over a bowl to collect about 3 tbsp juice.
2. Slice the beetroot into wedges. Toss with the honey, 1 tbsp oil and 1 tbsp clementine juice from the bowl. Spread out on the lined tray and season. Roast for 20 minutes until glazed, turning with a spatula halfway through.
3. Meanwhile, toast the coriander seeds in a dry frying pan over a medium heat for about 1 minute, until a shade darker and fragrant, then roughly crush in a pestle and mortar or with the base of a sturdy jar. Add to the clementine juice bowl with the remaining oil and vinegar; season. Toss through the rocket, roast beetroots and sliced clementines. Serve as a refreshing side salad.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
This recipe was first published in Fri Dec 01 10:51:38 GMT 2017.