Riverford Wicked Leeks
Beetroot and orange salad recipe image

Print Beetroot and orange salad

Full of flavour and simple to make. The acid sweetness of the orange and the earthy sweetness of the beetroot are a lovely combination. To turn this a light meal, mix it with a handful of rocket and some grilled halloumi; or watercress and smoked mackerel. Another addition is black olives, whose saltiness is a nice counterpoint to the sweetness of the beets and oranges.


  • 2 oranges
  • 1-2 beetroot, depending on size, coarsely grated
  • 5 tbsp olive oil
  • 1 ½ tbsp vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, finely chopped
  • Salt & pepper


  1. Peel a couple of oranges, making sure all the white pith is removed. Slice into thin rounds with a sharp knife, removing any pips, and arrange on a plate. Scatter over the grated beetroot.
  2. Whisk the oil, vinegar and mustard together in a small bowl. Season. Drizzle a little vinaigrette over the beetroot and orange (you might not need all of it, save the rest for use in other meals). Sprinkle with the chopped parsley and serve.
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