Zesty beetroot with watercress

Zesty beetroot with watercress

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(4 ratings)

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Cooking time

Prep: 5 mins

Skill level

Easy

Servings

Serves 6

Add a splash of vibrant colour to a midweek meal with this unusual side salad

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
73
protein
1g
carbs
4g
fat
6g
saturates
1g
fibre
1g
sugar
4g
salt
0.21g

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp wholegrain mustard
  • 2 large handfuls watercress
  • 4 cooked beetroot, sliced

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Method

Make the dressing by whisking the oil, orange juice and mustard with some seasoning. Arrange the watercress on a large plate and scatter over the beetroot. Drizzle over the dressing and serve immediately.

Recipe from Good Food magazine, August 2010

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Comments

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Jackie Band's picture
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I love this dish; so simple and tasty. I substituted the orange juice for a squeezed lemon for just two people and I added a drop of vinegar. I also used just normal mustard. I served it with chicken and fish on different occasions with boiled potatoes.

helenaccutts's picture
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fantastic and very easy

lizleicester's picture
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This is so simple and so delicious. Served it without the dressing on it but with a jugful next to it. Really tasty. Had it with Chinese pork on one occasion and meatballs the next. I think it would be ideal with most dishes.

sodanjam's picture

This is a great side dish. Easy to do and very tasty.

vouleme's picture

I used this recipe for a BBQ in France and received fantastic feedback. I have since used it several times, it was especially good with the Deep Filled Goats Cheese Tart. It keeps really well and so can be made in advance which is a real bonus.

elizabethr's picture
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Different and very tasty side dish - I served with oven roasted fish and mini roasted potatoes for easy midweek meal.

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