Photo by Andres Teiss
A lovely wintry salad, that can be served as a starter (ideal for a buffét table, being such an eye-catcher!) or as a side dish (I can see a simply roasted and then sliced duck breast alongside this salad). It's best to use roasted beets, but if you're pinched for time, use steamed or boiled beets that you can buy in a good shop.
The sweetness of the beets goes well with the slightly acidic notes of the orange segments, the ginger in the dressing makes it again very suitable for a Christmas table.
Beet and Orange Salad with Ginger-Yoghurt Dressing
(Peedi-apelsinisalat ingveri-jogurtikastmega)
Serves 4
500 g roasted, steamed or boiled beets
2 large oranges
a handful of walnuts, coarsely chopped
salt and freshly ground black pepper
fresh mint leaves
Ginger-yoghurt dressing:
200 ml plain yoghurt
1 tsp ground ginger or finely grated fresh ginger
salt, to taste
Peel the beets, cut into thick slices or small segments. Peel the oranges, filet them (e.g. remove the membranes). Combine beets, oranges and walnuts on a serving tray, season with salt and pepper and fold in the mint leaves.
Combine the dressing ingredients, pour over the salad or serve on the side.
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