Add a vibrant pop of color to your salad with this nutritious vegan dish. Plus beets are excessive in folate, which is nice for coronary heart well being.  


800g beetroot

4 blood oranges

4 tbsp olive oil

1 tbsp agave syrup


1 tsp black cumin seeds

1 handful coriander leaves

1/2 tsp chilli flakes



Step 1. Clear the beetroot and steam for about 50 minutes. Peel and go away to chill.

Step 2. Peel the oranges totally and take away the white pith. Lower out the segments. Squeeze the juice from the remaining pulp and blend in a bowl with 2 tbsp oil, the agave syrup, a little bit salt and cumin. Coarsely chop half the coriander leaves and add to the dressing. 

Step 3. Lower the beetroot into wedges, combine with the orange segments and dressing and season to style. 

Step 4. Prepare the salad on plates. Sprinkle with the remaining coriander leaves and chilli flakes and serve drizzled with the remaining oil.

Serves 4