Beetroot Salad in an Orange-Mayonnaise Dressing

Ingredients

• 1.4 beetroot, large; boiled until tender; cooled, peeled, quartered and sliced not too thinly
• 2.1 onion, peeled; quartered and cut into longitudinal slices
• 3.4 garlic, for dressing; processed until fine
• 4.125 millilitre vinegar or lemon juice, for dressing
• 5.125 millilitre honey, for dressing
• 6.125 millilitre olive oil, light olive oil; for dressing
• 7.2 oranges, zest and juice; for dressing
• 8.salt and pepper, to taste; for dressing
• 9.250 millilitre mayonnaise, for dressing

Method

1. 1.Boil beetroots until tender. Cool, peel, quarter and slice not too thinly.
2. 2.Peel, quarter and cut onion into longitudinal slices.
3. 3.Mix beetroot and onion together and place in a dish.
4. 4.Make the dressing: throw garlic into running food processor. When chopped fine, add the rest of the dressing ingredients (vinegar or lemon juice, honey, olive oil, orange zest and juice, salt, pepper, mayonnaise). Taste.
5. 5.Pour dressing over beetroot and onion.
6. 6.Seal dish and refrigerate for a day or two.

Notes

• Best made 1–2 days ahead — the flavours develop well.
• The combination of honey and orange with mayonnaise gives a distinctive sweet-fruity dressing.