Spiced Beetroot and Clementine Salad

Name: Spiced Beetroot and Clementine Salad
Yield: Serves 4
Ingredients: 50 g shelled pistachios; 80 g brown sugar; 2–3 bay leaves; 1 cinnamon stick; 2 star anise; 3 thin-skinned clementines; 300 g cooked beetroot; 160 ml sherry vinegar; 120 ml red wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

This is mulled wine-marinated beetroot – the cinnamon and brown sugar soften it and enhance its earthiness. You could turn this salad into a more substantial lunch by adding cooked whole grains such as farro or pearl barley and two or three handfuls of baby spinach.

Ingredients

300 g cooked beetroot
3 thin-skinned clementines
120 ml

Lunch
October
Gluten-free
Vegan

Method

Slice the beetroot into circles about the thickness of a pound coin. Peel the clementines, reserving the skins, and slice into very thin circles too – you will need to be nimble fingered.

In a medium pan, bring the wine, vinegar, bay leaves, sugar, star anise, cinnamon stick and 120 ml wate