Wednesday, August 1, 2012
Lately we've been returning home from the weekend markets laden with bags of citrus. There's always a couple of different kinds of mandarins for the kids lunches, sweet Bindoon oranges for eating and last week I even went crazy and bought a 12kg bag of oranges for juicing. I really do have to find myself one of those nana-shopping-trolleys, you know those big baskets on wheels that up until a few years ago only women over the age of around 60 or so would be seen pulling along behind them? Yep, one of those would make my life a damn sight easier on Saturday mornings. It's one of the things I most look forward to when Si's home on his week off. Having someone else to help carry the heavy shopping bags so the kids can hold my actual hand instead of just my back pocket is always welcomed. There is no way I would have dreamt of bringing 12kg worth of oranges home had I not had an extra pair of hands, that's for sure. I ain't crazy. Mostly.
Now that I've finally shaken my cold (thanks for all the well wishes by the way!), I've had a hankering for something light and fresh. I've always loved the pairing of beetroot and orange, so with a few little extra's from the garden and pantry I pulled together this beautiful salad for lunch the other day that totally hit the spot.
I layered sweet juicy oranges between slices of beautiful earthy beets, a little peppery punch of freshly picked rocket (arugula) and crunch of pistachios added texture, while the creamy honey mustard miso dressing brought it all together perfectly. Super simple, yet incredibly good.
P.s The lovely Lucy has an interview with yours truly up on her blog The KitchenMaid today.
beetroot + orange salad with honey mustard miso dressing
This recipe can easily be doubled to feed more people. The dressing amounts listed below make more than you will need for this salad, but I have no doubt that you'll find other ways to use it up. Store any leftovers in the fridge for up to a week. If you are coeliac or really sensitive to gluten please make sure you check the ingredients on the Dijon mustard and white miso as some brands can contain wheat. Depending on how sweet or tart your lemons are you might need to add a little more honey to the dressing than I did. Taste and adjust as you see fit.
serves 2 or more as part of a meal.
- 1 bunch baby beetroot (approx 6 small), leaves trimmed off about 2cm above the beet, reserve any of the nice little young leaves to use later
- 3 oranges, peeled and cut into thin slices
- a good handful of rocket (arugula)
- 3 tablespoons pistachio nuts, roughly chopped
honey mustard miso dressing
- 1 tablespoon white miso
- 1 tablespoon Dijon mustard
- 1 tablespoon runny honey
- 1/2 cup (125ml) freshly squeezed lemon juice (from around 1-2 small lemons)
- 1/3 cup (80ml) extra virgin olive oil
- sea salt, to taste
Place beetroot into a medium saucepan, cover generously with water and bring to the boil over high heat. Reduce to a simmer and cook for approx 30 minutes or until tender. Drain off water and cool. When cool, peel and slice thinly.
To make miso dressing combine white miso, mustard and honey in a bowl. Whisk to combine. Add lemon juice and whisk well. Drizzle in olive oil while whisking continuously to form a lovely emulsified dressing, season well with sea salt to taste.
To serve, arrange slices of beetroot and orange on a plate, scatter over a little rocket and reserved beetroot leaves. Sprinkle on pistachio and drizzle with dressing. Serve immediately.
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