Beetroot salad with citrus and poppy-seed vinaigrette

February 9, 2015 (Last Updated: January 11, 2019)
Beetroot salad with citrus and poppy-seed vinaigrette recipe

Beetroot salad with citrus and poppy-seed vinaigrette is a bright and fresh dish bursting with flavour. Making your own vinaigrette is a way to guarantee some delicious homemade flavour. A lovely light lunch.

Recipe by Nomvuselelo Mncube 

Beetroot salad with citrus and poppy-seed vinaigrette

Serves: 6
Cooking Time: 20 mins

Ingredients

  • Vinaigrette

  • 80ml (1/3 cup) fresh orange juice
  • 80ml (1/3 cup) Westfalia Avocado oil Herb-flavoured infusion
  • 30ml (2 tbsp) honey
  • 15ml (1 tbsp) Dijon mustard
  • 30ml (2 tbsp) red wine vinegar
  • 125ml (½ cup) balsamic vinegar
  • 15ml (1 tbsp) poppy seeds
  • salt flakes and freshly ground black pepper, to taste
  • Salad

  • 2 medium candy-striped beetroots
  • 2 medium golden beetroots
  • 2 medium red beetroots
  • 2 avocados, skin and pip removed and sliced
  • handful fresh basil
  • handful rocket
  • 100g walnuts, toasted
  • 100g Parmesan shavings

Instructions

1

For the vinaigrette, whisk together all of the ingredients in a bowl and season to taste.

2

For the salad, slice the beetroots into very thin slices using a sharp knife or mandoline. Arrange on a plate with the remaining salad ingredients and drizzle with the citrus vinaigrette.



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