453. WARM BEETROOT SALAD with ORANGE, BACON, and CARAWAY

Serves: 4


300 grams beet root trimmed
4 rashers of smoked streaky bacon
1 tablespoon olive oil
3 oranges skinned & sliced
2 teaspoon caraway seeds
1 clove garlic crushed
5 tablespoon orange juice
1 teaspoon sugar
salt and pepper

Preheat the oven to 400° F. Place the beets in a baking dish with ½ cm of water, cover and bake until they are tender. This will take about 45 minutes depending on size.

Skin the beetroots, trim the ends and slice into thick batons or wedges.

Heat the oil in a large frying pan; fry the bacon until starting to brown and remove from the pan. Whilst pan is still hot add caraway seeds and garlic. Fry for a few minutes but before the garlic browns, add the orange juice and sugar.

Mix thoroughly and bring to the boil. Tip in the beetroot and coat with the hot dressing. Season well. Stir in the orange pieces and then sprinkle with bacon pieces.


courtesy of: Riverford Organic Vegetables Limited, Wash Barn, Buckfastleigh, Devon, TQ11 0LD