One of the recipes from Best Kept Secrets of the Women’s Institute published by Simon & Schuster at £7.99.
Beetroot and Orange Salad
Preparation time 15 min
Per Serving: 57 cal, 1g fat
1 tbsp white wine or wine vinegar
1 tsp toasted sesame seeds
1. Put beetroot in a pan of water. Bring to the boil and simmer for 20-25 min till tender. Drain and leave to cool. Wearing rubber gloves, gently rub beetroots until skin peels off. Slice to 3mm thick.
2. Peel and segment the oranges, removing pips and as much pith as possible. Retain any juice.
3. Mix together orange juice and the wine or vinegar to make dressing. Season with pepper.
4. Arrange the beetroot slices and orange segments on a plate. Drizzle the dressing over the salad. Sprinkle with the sesame seeds.