Blood orange, beetroot, Tenderstem® and hazelnut with a chilli vinaigrette

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Recipe
  • 10 preparation
  • 5 cooking
  • 2
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Vinaigrette
  • 1 garlic clove, grated
  • 1tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 red chilli, finely chopped
  • 2 tbsps of beetroot from vacuum packed beetroot (not in vinegar)
  • zest of 1 blood orange (before its peeled)
  • Sea salt, a good pinch
Salad
  • 300g Tenderstem® (if frying will need 2 tbps of olive oil)
  • 2 cooked beetroot (not in vinegar)
  • 2 blood oranges, peeled and sliced into discs
  • A handful of toasted hazelnuts, roughly chopped
  1. For the vinaigrette, mix the beetroot juice, zest of a blood orange, olive oil, garlic, chilli, red wine vinegar and salt together to make your dressing.

  2. Cut the beetroot into wedges

  3. Pan fry the Tenderstem®

  4. Peel the blood oranges and slice into discs

  5. Layer the beetroot, oranges and Tenderstem® onto a plate and drizzle with the dressing and top with the chopped toasted hazelnuts.

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