Beetroot and Orange Salad

Name: Beetroot and Orange Salad
Yield: Serves 6–8
Ingredients: ½ pint/285 ml sour cream; 4 oranges, peeled and segmented; 2 lb/900 g raw young beetroots, peeled and coarsely grated; 2 red onions, thinly sliced; 3 tbsp snipped chives; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tsp horseradish sauce

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

If the thought of grated raw beetroot doesn’t appeal to you (although it is in fact delicious), boil the beetroot first. Then, when they are cooked, peel their skins off and cut them into matchsticks. This is good either with baked jacket potatoes and a mixed leaf salad, or with any cold meat or game, especially venison.

Ingredients

2 red onions, thinly sliced
2 lb/900 g raw young beetroots, peeled and coarsely grated

Gluten-free
Vegetarian

Method

Mix together the onions, grated beetroot and orange segments. Mix the soured cream, horseradish sauce and seasoning and stir into the salad just before serving. Sprinkle the top with snipped fresh chives.