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blueberry, orange & beetroot salad

Published : 02/01/2017 18:07:32
Categories : angela's recipes

Blueberry, Orange & Beetroot Salad Recipe by Masterchef Finalist, Angela Langford

I discovered this recipe whilst making my own goats curd! The combination might seem a little different, but the taste is fantastic - and so good for you. In skincare, blueberries, oranges, lemons & maple make up a blend of fruit acids called alpha-hydroxy acids (or AHAs) that have cell renewing, firming & soothing properties on the skin. These fruit acids help boost elasticity, moisturise, soften & stimulate collagen production. They also help to slough off dead, dull skin cells resulting in fresher & smoother skin.

If you can’t get goats curd, your favourite goats cheese or even feta cheese is a great substitute. Serves two people.

Blueberry, Orange & Beetroot Salad

4 whole raw beetroots (organic if possible)

1 ½  tablespoons extra virgin olive oil

1 tablespoon sherry vinegar

1 tablespoon freshly squeezed orange juice

1 tablespoon maple syrup

100g blueberries (organic if possible)

salt & pepper

bunch watercress (organic if possible)

150g fresh organic goats curd, goats cheese or feta cheese

zest of ½ orange

zest of 1 lemon

sea salt

some olive oil to drizzle

handful of toasted pumpkin seeds

Roast the whole beetroot in a hot oven (180 degrees) until tender. This could take about 45 mins to an hour, depending on their size. When they are cooked through and tender, remove from the oven and leave to cool. Once cool enough to handle remove the skins and cut into wedges or cubes.

In a frying pan heat the olive oil and toss the beetroot pieces and warm through.  Add the sherry vinegar, orange juice and maple syrup and coat the beetroot then stir in the blueberries and keep on a very low heat to warm through. Season with salt & pepper.

Take a salad bowl or a large plate and scatter over the watercress, then the beetroot and the blueberries. Add the goats curd with the orange & lemon zest, some sea salt flakes and a drizzle of olive oil. Scatter over some pumpkin seeds.


Angela x

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