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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 December 2017.