Baby beet and citrus salad with watercress

Baby beet and citrus salad with watercress

By
From
Saha
Serves
4
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
2 bunches baby beetroot
1 small garlic clove, crushed with ½ teaspoon salt
1 lemon, juiced
60ml extra-virgin olive oil
salt and pepper
1/4 orange
1/2 lemon
1 lime
1/2 cup watercress leaves

Method

  1. Wash the beetroot well and cut off the tops, leaving about 3 cm attached. Trim the roots. Steam for 10–15 minutes, or until tender. While the beetroot are cooking, whisk the garlic paste with the lemon juice and extra-virgin olive oil to make a dressing. When the beetroot are cool enough to handle, peel them and cut the larger ones in half. Season them generously with salt and pepper, and while they’re still warm pour on the dressing and toss gently.
  2. Peel the skin and white membrane from the citrus fruit. Using a sharp knife, carefully cut the membrane between each segment and flip the fruit out of its skin casing, removing the seeds as you go. Cut the segments into small pieces. Add the fruit to the beetroot with the watercress leaves and gently combine.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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