Beetroot and Orange Salad

From Chef Ashutosh at the Radisson Hotel in Varanasi, India. He was very friendly, his food delicious and he shared many recipes with me.
4 beetroot bulbs
3 oranges
2 Tblsp sesame seeds
1 small sweet red onion
1 Tblsp red wine vinegar
Cook, peel and dice the beetroot.
Squeeze the juice out of one orange. Mix the juice with the vinegar and soak the diced beetroot in it.
Peel and remove the pith from two oranges. Cut them into chunks.
Lightly toast the sesame seeds.
Peel the onion. Cut it into thin rings.
Toss all the ingredients together.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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2 Responses to Beetroot and Orange Salad

  1. Carolyn says:

    This has become a favourite!

  2. Thanks Caroline it is colourful and refreshing and delicious.

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