A fresh tasting and tangy salad with plenty of body and crunch.


  • 750 g fresh beetroot
  • natural sea salt
  • 2 oranges (peel and pith removed)
  • 30 g toasted walnut halves
  • 2 tblsp extra virgin olive oil
  • 2 tblsp fresh orange juice
  • 1 large handful of fresh watercress


  • Wash and place the beetroot in a pot with plenty of water. Bring to a boil, lower the heat and cook for 30-40 minutes until tender. Cool under plenty of cold running water and remove the skins. Dice into 2 1/2 cm (1in) pieces. Place in a bowl and add a pinch of salt.
  • Halve the oranges from top to bottom and cut into 1/2 cm (1/4 in) slices. Add the oranges and the walnuts to the beetroot.
  • In a small bowl mix the olive oil and the orange juice.
  • Pour over the beetroot, orange and walnut halves and toss well. Check seasoning. Lightly toss in the watercress. Arrange on plates and serve.

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