4 Beetroots, each 5cm in diameter
4 Handfuls lamb’s lettuce, washed
and roots trimmed
4 Clementines, peeled, segmented and pith
2 Spring onions thinly sliced
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
Freshly ground black pepper
4 tbsp good quality virgin olive oil
1. Top and tail the beetroots,
leaving 5cm of stalk and root attached.
Drop them into boiling water and boil for
25-30 minutes, or until just tender. Then
plunge them into a basin of cold water until
cool. Cut off the ends and slice crossways
into 3 mm thick slices.
2. Arrange the beetroot slices and clementine
segments around 4 serving plates. Pile the
lamb’s lettuce in the centre of each
plate. Scatter the spring onions over each
3. In a small bowl, combine the vinegar,
lemon juice, mustard and pepper to taste.
Whisk, adding the oil in a stream. When
all the oil has been incorporated, drizzle
the vinaigrette over the salads and serve.
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