Burnt orange and beetroot salad
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Burnt orange and beetroot salad
This light, fuss-free starter pairs bitter citrus with earthy beetroot on a bed of creamy yogurt. Toasted seeds add crunch while a drizzle of honey provides welcome sweetness
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
276Kcal
Fat
17gr
Saturates
6gr
Carbs
22gr
Sugars
21gr
Fibre
4gr
Protein
8gr
Salt
0.3gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 4 Stamford Street Co. oranges
- 25g seed mix
- 2 tbsp olive oil
- 300g Taste the Difference authentic Greek yogurt
- 1 x 250g pack cooked beetroot, cut into wedges
- 2 tsp Stamford Street Co. clear honey
- 1 tbsp thyme leaves
Step by step
- Zest 1 of the oranges and reserve the zest for serving. Slice around all 4 oranges with a sharp serrated knife to remove the peel, then cut into rounds.
- Toast the seeds in a large non-stick frying pan over a medium heat, shaking the pan occasionally, for 2-3 minutes until smelling nutty. Scoop onto a plate to cool. Drizzle 1 tablespoon of oil into the same pan, increase the heat to medium-high, then char the orange slices for 5-7 minutes, turning carefully halfway. Set aside on a plate to cool.
- Spoon and spread the yogurt over a large serving plate. Arrange the beetroot wedges and burnt orange slices on top. Season with salt and black pepper. Drizzle over the honey and the final tablespoon of oil, then scatter with the toasted seeds, thyme leaves and reserved orange zest.
