Ingredients
- 4 cooked beetroot (roasted or vacuum-packed, not in vinegar), cut into wedges
- 2 blood oranges (or ordinary oranges)
- 1 small head of radicchio, leaves torn
- 1 head of chicory, leaves separated
- 40 g hazelnuts, toasted and roughly chopped
- A few sprigs of dill or mint
For the dressing
- 2 tbsp extra virgin olive oil or hazelnut oil
- 1 tsp Dijon mustard
- 1 tsp raw honey or maple syrup
- 1 tbsp juice from the oranges
Method
- Prepare the oranges: cut away the peel and pith with a sharp knife and slice into rounds over a bowl, keeping the juice.
- Dress: whisk the oil, mustard, honey and orange juice with a pinch of salt.
- Assemble: arrange the leaves on a platter, add the beetroot and orange slices, drizzle with the dressing and scatter with the hazelnuts and herbs.
Why it's good for you: Blood oranges get their deep colour from anthocyanins, the same protective pigments found in berries, alongside plenty of vitamin C. Beetroot's betalains have antioxidant and anti-inflammatory actions, and its natural nitrates support healthy blood flow. Radicchio and chicory bring bitter compounds that gently wake up digestion and bile flow, and chicory is rich in inulin, a fibre that feeds friendly gut bacteria. Read more in Bitter Is Better.
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