Roast Beetroot, Blood Orange & Watercress Salad

Apologies for the lack of posts over the past couple of weeks. As my grandmother's health deteriorates, my days have been taken over with hospital visits, leaving time for little else. As much as I love writing my blog, I have struggled to feel creative, to find lighthearted words. On a positive note the sun arrives this week, its finally time to abandon heavy coats and thick jumpers in favour of lighter layers and enjoy the first alfresco lunches of the year.

Although I enjoy wintery comfort food, these first balmy days mean that salads and fresh flavours are now back on the menu. The warmer weather also heralds the start of the British watercress season. Such a wonderfully versatile vegetable, I love its peppery heat in soups, sandwiches and salads. I pick up several bunches from the farmer's market, along with some fresh beetroot, with this lovely simple salad in mind. This is sort of dish that proves that you only need a few fresh seasonal ingredients to make something beautiful.

Roast Beetroot, Blood Orange & Watercress Salad

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 2

Ingredients

• 2 raw beetroot, preferably organic, peeled

• 1 tablespoon olive oil

• Sea salt and pepper

• 1 blood orange (or any orange)

• 1 bunch British watercress

• 30g sliced almonds, lightly toasted

  Dressing

• Finely grated rind of 1 orange

• 2 tablespoons orange juice

• 2 tablespoons olive oil

• 1 tablespoon white wine vinegar

• 1/2 teaspoon Dijon mustard

• 1/2 teaspoon honey

• pinch of sea salt and pepper.

Instructions

1. Preheat the oven to 220C/200C fan/Gas 6.

2. Cut the beetroot into thick wedges, place in an oven proof dish.

3. Drizzle with the tablespoon of olive oil and stir so that that the beetroot is evenly coated. Season with salt & pepper.

4. Roast in the pre-heated oven for 45 minutes until tender, making sure the beetroot does not burn.

5. Remove from the oven a leave to cool slightly while you make the dressing.

6. Whisk together the

7. Using a sharp knife remove the skin and pith of the oranges and cut either side of the membrane to separate into segments.

8. Remove any tough stems from the watercress and place in a shallow serving dish.

9. Toss the watercress in half the dressing and the beetroot with the remaining dressing.

10. Arrange the beetroot and the orange segments on top of the watercress and sprinkle over the almonds.

11. Serve immediately.