BEETROOT, ZUCCHINI, ORANGE & WALNUT SALAD, Vegan, high fibre

Colourful, lively and full of flavour....

This colourful, succulent salad is one for all seasons but is particularly lovely right now, before spring slides into summer.

It has sweetness.  It has crunch.  It has succulence and tang.  It has colour - lots of vibrant colour.  And it is really really satisfying.

Serve it as a side or add some cheese or tofu and make it a main course.

Instead of the usual packaged beetroot, 67 cooked fresh bunched beets.  For the first time.  

Oven roasting, whole, seemed to be the way to go according to research, to capture the essence of beetroot-ness and prevent the bleeding away of flavour.  The finished product was okay, with a lot more 'give' than packaged beetroot, but not as sweet or intensely flavoured as 67 expected.  And they took an awfully long time to bake.  

Fresh beetroot is not necessary; packaged beetroot - organic* or not -  will be fine but drain all the juices and rinse the beets before using.  

Cost: min £2 - max £4'ish

Serves: 4

Salad: 

1 bunch raw beetroot or 1 package cooked beetroot in vinegar

1-2 large zucchini

2 oranges

generous handful walnuts

Balsamic Orange Vinaigrette (see below)

Method:

1. Peel cooked beetroot or if using packaged, scrape the outside. Cut in medium slices; pour over some of the orange dressing
2. Wash and top and tail zucchini; using a sharp potato peeler (y-shaped is best) peel off ribbons; season lightly with pepper & salt; set aside
3. Remove peel and pith from oranges; either slice in the same size as beetroot or remove segments from membranes (See Sunshine Salad: segmenting an orange)
4. Drain beetroot slices and arrange around the edge of a flattish serving platter
5. Pile a layer of zucchini ribbons in the centre
6. Scatter over a few oranges and walnuts, reserving some for garnish 
7. Continue layering and scattering in an attractive heap
8. Arrange the rest of the oranges and walnuts on top
9. Moisten the salad with dressing; serve the rest on the side

67 now uses organic packaged beetroot 

Balsamic Orange Vinaigrette

    3-4 tbsp good olive oil 

    1 tbsp balsamic vinegar

   good pinch salt and 1/8 tsp pepper, pref. coarsely ground     

   1 rounded tsp Dijon mustard     

   zest one orange

   1-2 tbsp orange juice

Pour all ingredients into a jar with a tight fitting lid; shake until thick and blended. Taste for seasoning. 

Comments:
'Very appetising; perfect for this time of year.  It's chunky and satisfying.' Retired writer

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.