Roast beetroot and blood orange salad | Gourmet Traveller

Preheat the oven to 180 degrees Celsius.

Spread the beetroot in a roasting pan.

Add about one centimetre of water.

Drizzle with half the olive oil.

Season to taste.

Cover with foil and roast, turning occasionally, until tender, about 45 to 50 minutes.

Peel and half the beetroot and set aside.

Trim the ends from the oranges, then remove the peel and the pith with a small sharp knife.

Thinly slice the oranges and remove any seeds.

Combine the sliced oranges in a bowl with the beetroot.

Whisk the vinegar and remaining olive oil together in a bowl.

Add the finely chopped shallot and stir to combine.

Season to taste and drizzle over the blood oranges and beetroot.

Toss to combine.

Spread on a platter.

Scatter with basil and microcrest.

Finely grate the ricotta salata over the top and serve.

Equipment Needed

Spice Level:

Allergens