- Preparation
- 15 min
- Cooking
- None; cooked beetroot
- Chilling / resting
- None
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 400 g cooked beetroot
- 2 whole oranges
- 120 g goat’s cheese
- 60 g rocket
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
Method
- Cut beetroot into wedges and peel and segment oranges over a bowl to catch juice.
- Whisk oil, vinegar and a little collected orange juice.
- Arrange beetroot, oranges and rocket; crumble over cheese and dress just before serving.
Prepare beetroot and oranges ahead and chill separately. Assemble at service.
Ingredient notes & kitchen guidance
Ingredients include: Milk. For vegetarian dishes, choose cheese explicitly labelled suitable for vegetarians. Parmigiano-Reggiano is not vegetarian. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.