Beetroot Salad with Oranges

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Preparation info
  • Serves

    Four to Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The combination of sweet beetroot, zesty orange and warm cinnamon is refreshingly unusual, but works perfectly. It is a colourful and invigorating way to begin a couscous feast or a holiday celebration.

Ingredients

  • 675 g/ lb beetroot (beets), steamed or boiled, then peeled
  • 1 orange, peeled and sliced<

Method

  1. Quarter the cooked beetroot, then slice the quarters. Arrange the beetroot on a plate with the orange slices or toss them together in a bowl.

  2. Gently heat the orange flower water with the sugar, stir in the cinnamon and season to taste