Beetroot Salad with Blood Orange Agrumato Olive Oil

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Beetroot Salad with Blood Orange Agrumato Olive Oil

SALAD INGREDIENTS
3 large beetroots, peeled, cut into chunks and roasted with 1tbsp Gwydir Grove Aged Balsamic Vinegar and 1 tbsp Gwydir Grove Family oil.
1/2 cup roasted pecan nuts.
1 x can of marinated artichokes – cut in _
1/2 cup crumbled feta
Mixed mesculin lettuce leaves.
Place all of the above in a large salad bowl.
VINAIGRETTE INGREDIENTS
150 ml red wine vinegar
2 tbsp honey
1 tbsp fresh chopped thyme
Zest of 1 orange
250 ml Gwydir Grove Blood Orange.

METHOD
Combine all ingredients except oil in the food processor. Start the food processor and slowly pour the oil in while mixing. Season with salt and freshly ground black pepper.
 
Pour the vinaigrette liberally over the salad ingredients. Serve immediately.
Serve with either barbequed chicken or beef or as a starter topped with crispy bacon.

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