Pic of Warm beetroot salad with orange, bacon and caraway

Warm beetroot salad with orange, bacon and caraway

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Warm beetroot salad with orange, bacon and caraway

Starter Serves 4 1h 5 min
We had this recipe as a Christmas dish in the Field Kitchen with potato pancakes and smoked eel. For a more everyday meal it is excellent tossed with watercress or spinach leaves. It'll still be good if you're vegetarian and want to leave out the bacon.


  • about 300g beetroot, trimmed
  • 1 tbsp olive oil
  • 4 smoked streaky bacon rashers, chopped
  • 2 tsp caraway seeds
  • 1 garlic clove, crushed
  • 5 tbsp orange juice
  • 1 tsp sugar
  • 3 oranges, peeled and sliced
  • salt and pepper


Prep time: 5 min
Cooking time: 1h
  • Step 1

    Preheat oven to 200°C/Gas 6. Place the beets in a baking dish, add 5mm of water, then cover with foil. Place in the oven and roast for about 45 minutes, until tender.
  • Step 2

    Skin the beetroot, trim the ends and slice into thick batons or wedges.
  • Step 3

    Heat the oil in a large frying pan, add the bacon and fry until starting to brown. Remove from the pan.
  • Step 4

    Add the caraway seeds and garlic and fry for a few minutes, adding the orange juice and sugar before the garlic browns. Mix thoroughly and bring to the boil.
  • Step 5

    Tip in the beetroot and stir until thoroughly coated with the hot dressing. Season well. Stir in the orange slices and then sprinkle with the bacon. Transfer to a serving dish and serve immediately.

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