Beetroot, orange, kumara and pecan salad
“Miniature beetroots add contrast to cooking but restrain the stains.”
- 500g baby gold and red beetroots (or 2 large red beetroots), trimmed and washed
- 4 tbsp olive oil
- 1 kumara, peeled and cut into chunks
- 3 oranges
- 1 tbsp walnut oil
- 2 tbsp orange juice
- Pinch sugar
- Salt and cracked black pepper
- 1 1/2 tbsp red wine vinegar
- Leaves from 2 baby cos lettuces
- 1/2 cup pecan nuts, toasted and coarsely chopped
Beetroot is the comeback kid of vegetables thanks in part to the miniature white, gold and red varieties. Their big advantage is that they don't bleed as much as the tennis ball-sized counterparts. They are known as target beetroot at the markets because of the contrasting white and purple concentric rings that show when it is cut in half.
Method
Preheat oven to 175C. Place beetroots and kumera in separate baking dishes, drizzle each with 1 tbsp of oil. Cover beetroot dish with foil and bake both dishes for 40-60 minutes (test beetroot with a skewer). Remove skins from beetroots and cut into wedges. Peel oranges, leaving no white pith, then cut membranes from segments.For dressing, combine walnut oil, orange juice, sugar, salt and pepper, red wine vinegar and remaining olive oil, then whisk until smooth.
Toss the lettuce leaves with three-quarters of the dressing and place on a serving platter. Toss the beetroots and kumara with remaining dressing. Place on lettuce leaves with orange segments and pecans.
To serve
Serve this colourful spring salad with barbecued or chargrilled T-bone steaks.
Serves 6.
