Beetroot and Cherry Tomato Salad with Basil and Orange Dressing

Beetroot and Cherry Tomato Salad with Basil and Orange Dressing

700g of small or baby beetroot

275g of cherry tomatoes

Dressing

Handful of basil chopped, (need to have about 2 tbsp) leave some for serving

5 tbsp of light olive oil

1 tsp of grainy mustard

Juice of ½ an orange

Splash of red wine vinegar

Salt and freshly milled black pepper

1 tsp of caster sugar or to tasste

1 small shallot, finely chopped.

Pinch of grated orange zest

Dash of soy sauce.

Cook the beetroot.  Either cook in salted water and simmer for 30-45 mins depending on the size of your beetroot or wrap in the oven and cook for the same length of time or until they are tender. Peel when still warm.

Dressing

Place the chopped basil in a jar with the olive oil and allow to sit for an hour to let the flavours develop.  After this add the remaining ingredients, shake to combine.  Taste and add more salt, sugar, pepper or soy if needed.

 Cut the beetroot in half or quarters depending on their size.  Halve the cherry tomatoes.  Add to the beetroot.  Don’t mix at this stage.  Just before serving, pour the dressing over and scatter with some remaining basil leaves.

Serves 6

This salad is very good for picnics, bbqs and buffets

Nutritional Facts

Beetroot

Folate  -  a B vitamin, folate is important for normal tissue growth and cell function

Iron -  An essential mineral, iron has many important functions in your body e.g transporting oxygen to red blood cells.

Vitamin C -   an antioxidant which is important for immune function and skin health

Cherry Tomatoes

Tomatoes are a rich source of lycopene, lutein, and beta-carotene. These are powerful antioxidants which may help protect your cells from free radicals. Free radicals may be a precursor to many disorders and inflammation. Also a good course of vitamin A and C.