Lamb’s lettuce, orange and roast beet salad
Serves 4
A little effort
Total time:
Lamb’s lettuce is one of the first lettuces to appear and will be in abundance in April. Its buttery leaves are a perfect foil for the earthy beetroot and sharp orange in this salad.
Skip to ingredients
- 4 beetrootgolf-ball sized
- olive oil
- ½ tsp cumin seeds
- 100g lamb’s lettuce
- 2 orangessegmented
- ½ red onionsliced
dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp orange juice
- 2 tsp wholegrain mustard
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Toss the beets in a little olive oil with the cumin and roast until tender, about 40-50 minutes. Cool, peel and cut into wedges. Arrange the lamb’s lettuce, beets, orange segments and onion on a platter. Whisk together the dressing ingredients and pour over.