Beetroot and orange with walnuts

By Food · myAudience

myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph

Cooked beetroot is already soft, so keep the orange in larger pieces and the walnuts rough. The salad needs sharpness as much as sweetness. A little lemon in the dressing brings the two fruits of the plate into focus.

For 3 side portions, use 300g plain cooked beetroot, 2 oranges, 25g walnuts, 1 tablespoon olive oil, 1 tablespoon lemon juice and dill. Contains walnuts. Choose beetroot without pickling vinegar and follow its opened-pack storage directions.

Cut cooked beetroot into 2cm wedges. Wash oranges before peeling, then cut away peel and white pith over a bowl. Slice flesh into bite-size pieces and remove pips. Whisk oil, lemon and 1 tablespoon collected orange juice.

Arrange beetroot and orange on a wide plate, spoon dressing over and add roughly chopped walnuts and washed dill. Taste before seasoning. Allow 15 minutes. Toss only lightly if you want the orange to retain its distinct colour. Refrigerate promptly and use within 24 hours for best texture, following shorter beetroot instructions. Add walnuts at serving time if preparing ahead.