INGREDIENTS
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Baked Beets
6 medium to large beets
A few basil leaves
80g toasted walnuts
Fresh orange zest
Olive oil
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Orange Dressing
250ml of orange juice
Juice and zest of a lemon
200ml olive oil
Thyme leaves
Method
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Baked Beets
Clean and wash the beets, then place in a bowl, drizzle with olive oil, sprinkle with course sea salt and milled pepper, then wrap individually in tin foil.
Place these onto a cooling wire, then onto a tray and bake in the oven at 180c for approx. 40 minutes until just cooked. To check they are cooked enough, place a knife through the centre of the beetroot and if it falls off the knife easily, its ready. Leave them to cool on the rack in the tin foil then unwrap and peel off the outer skin.
Cut them in half and then each quarter into 4-6 pieces.
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Orange Dressing
Place the orange and lemon juice into a pan and reduce by 2/3rds on a medium heat, then place into a bowl and leave to cool.
Add olive oil and add the thyme, giving a little stir and check the seasoning.
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Assembly
Place cut beets all into a bowl, crush the walnuts on top of the beetroot, add any orange segments, the dressing, season with milled pepper and course sea salt then stir well.