Beet and Orange Salad with Walnuts and Blue Sheese

Servings: Serves 1


cara cara or naval orange
45g (1.5 oz)
85g (3oz)
40g (1.4 oz)
Kosher salt and pepper
Olive oil to finish

For the dressing



Preheat oven to 200°C/400°F/Gas 6. Wash beets and individually wrap in foil. Roast beets until tender when pierced with a knife, about 45 minutes. Meanwhile peel orange, discarding all white pith and skins. Slice orange segments and set aside.


Combine all dressing ingredients into a glass jar and shake well until combined. Season with salt and pepper to taste.


Once beets are cool enough to handle, peel skins off using a paper towel. Slice into quarters. Drizzle dressing over topand repeat with oranges. Top with fennel, crumbled Blue Cheese, walnuts,
arugula, and mint. Finish by spooning leftover dressing over all ingredients.


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