Monday, 2 January 2012

1. beetroot orange salad

my first recipe on the blog


   With much excitement and a little nervousness here's my first recipe. Most people make new year resolutions and the most commonest one is to become healthy, get healthier or lose some weight. Whatever the resolution might be, I thought starting on a healthy note is befitting. This salad recipe has been tried and tested numerous times and is very popular in our family. Salads should always appear colourful to the eye, must taste sweet, tangy, crunchy and a wee bit chilli or pungent.The combination of sweet beetroot with a tangy orange becomes a very flavourful, refreshing and a filling salad. I have it often as a light meal. The serving is for 2 if it's served along with a main meal or for 1 if you want to have it as a light meal. I try and cut the onion slivers as thin as possible as I don't like the overpowering taste of the thick slices.






my first food photo 


BEETROOT ORANGE SALAD
For 2


1 fresh orange
1 medium beetroot
1 tiny red onion (about 3tbsp)
8 - 10 lettuce leaves
a few fresh mint leaves

Dressing :
2 tbsp olive oil
1 tbsp orange juice
1 tsp lemon juice
½ tsp orange rind
¼ tsp salt 
1 tsp pepper 
  1. Grate the orange rind and keep aside. Peel the orange and cut into chunks or thin slices.
  2. Peel and boil the beetroot. Cut into chunks or thin slices.
  3. Peel the onion and cut into thin slivers.
  4. Wash and dry the lettuce leaves. Tear into pieces.
  5. Put the orange, beetroot, onion and lettuce into a bowl. 
  6. Make the dressing by adding salt, pepper,orange and lemon juice and orange rind to the olive oil. Whisk it well. Drizzle it over the salad and serve.
Tips:
  •  Instead of lettuce can use any mixed salad leaves or baby spinach leaves.
  •  Store the extra grated rind in the freezer. Can use it for desserts, other salads or for baking.
  •  Those living in the western countries you may use the ready boiled  beetroot available in the stores.
  • I find it easier to peel the orange rind with a peeler. Then it becomes easier to remove the white skin and then slice it with a sharp knife. 
You may want to check out the following :

beetroot carrot salad
beetroot watermelon juice

4 comments:

  1. This sounds scrummy. I'm excited about this blog... maybe I'll do as Julie did!!?

    ReplyDelete
  2. Hey Shreena thanks. Yeah keep checking, you may like some of the recipes. And believe me if you're going to follow my recipes it will be pretty easy. Poor Julie had to deal with a duck, lobster and what not.

    ReplyDelete
  3. a little bit of orange goes a long way in a salad I think.

    ReplyDelete
  4. Your creation looks lovely and summery - just perfect for outdoor eating!

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Monday, 2 January 2012

1. beetroot orange salad

my first recipe on the blog


   With much excitement and a little nervousness here's my first recipe. Most people make new year resolutions and the most commonest one is to become healthy, get healthier or lose some weight. Whatever the resolution might be, I thought starting on a healthy note is befitting. This salad recipe has been tried and tested numerous times and is very popular in our family. Salads should always appear colourful to the eye, must taste sweet, tangy, crunchy and a wee bit chilli or pungent.The combination of sweet beetroot with a tangy orange becomes a very flavourful, refreshing and a filling salad. I have it often as a light meal. The serving is for 2 if it's served along with a main meal or for 1 if you want to have it as a light meal. I try and cut the onion slivers as thin as possible as I don't like the overpowering taste of the thick slices.






my first food photo 


BEETROOT ORANGE SALAD
For 2


1 fresh orange
1 medium beetroot
1 tiny red onion (about 3tbsp)
8 - 10 lettuce leaves
a few fresh mint leaves

Dressing :
2 tbsp olive oil
1 tbsp orange juice
1 tsp lemon juice
½ tsp orange rind
¼ tsp salt 
1 tsp pepper 
  1. Grate the orange rind and keep aside. Peel the orange and cut into chunks or thin slices.
  2. Peel and boil the beetroot. Cut into chunks or thin slices.
  3. Peel the onion and cut into thin slivers.
  4. Wash and dry the lettuce leaves. Tear into pieces.
  5. Put the orange, beetroot, onion and lettuce into a bowl. 
  6. Make the dressing by adding salt, pepper,orange and lemon juice and orange rind to the olive oil. Whisk it well. Drizzle it over the salad and serve.
Tips:
  •  Instead of lettuce can use any mixed salad leaves or baby spinach leaves.
  •  Store the extra grated rind in the freezer. Can use it for desserts, other salads or for baking.
  •  Those living in the western countries you may use the ready boiled  beetroot available in the stores.
  • I find it easier to peel the orange rind with a peeler. Then it becomes easier to remove the white skin and then slice it with a sharp knife. 
You may want to check out the following :

beetroot carrot salad
beetroot watermelon juice
Pin It

4 comments:

  1. This sounds scrummy. I'm excited about this blog... maybe I'll do as Julie did!!?

    ReplyDelete
  2. Hey Shreena thanks. Yeah keep checking, you may like some of the recipes. And believe me if you're going to follow my recipes it will be pretty easy. Poor Julie had to deal with a duck, lobster and what not.

    ReplyDelete
  3. a little bit of orange goes a long way in a salad I think.

    ReplyDelete
  4. Your creation looks lovely and summery - just perfect for outdoor eating!

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.