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Zesty beetroot with watercress

Zesty beetroot with watercress

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(4 ratings)

Prep: 5 mins

Easy

Serves 6
Add a splash of vibrant colour to a midweek meal with this unusual side salad

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition per serving

  • kcalories73
  • fat6g
  • saturates1g
  • carbs4g
  • sugars4g
  • fibre1g
  • protein1g
  • salt0.21g
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Ingredients

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp orange juice
  • 1 tbsp wholegrain mustard
  • 2 large handfuls watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 4 cooked beetroot, sliced

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

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Method

  1. 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.

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Comments (7)

catie74's picture

I have to double the quantities of beetroot and watercress but keep the same amount of dressing. Very popular and never any left

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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