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Recipe: roasted beetroot, orange and hemp seed Salad

With Orange and Soya Dressing

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Ingredients for 4

4 medium beetroot, washed
50 ml olive oil
4 oranges
1 tablespoon hemp seed
50 ml soya sauce
½ fist of fresh coriander, washed and chopped



  • Cut the beetroot into wedges. Drop into boiling salted water for 5 minutes.
  • Remove, peel off the skin, drain and set aside.
  • Transfer the beets to a bowl, add the olive oil then lay on a large roasting tray.
  • Season with salt and milled black pepper and roast for 30 minutes approximately (200°C/400ºF/gas 6), turn on the tray occasionally for a more even finish.
  • While the beets are cooking, zest the oranges and place in a small saucepan.
  • Remove the skin and pith of the oranges, cut into segments and place in clean bowl.
  • Squeeze the juice from each orange and add to the zest.
  • Add the soya sauce, bring to the boil and reduce by half, allow to cool.
  • When the beets are cooked, remove and allow to go cool.
  • Once cold, toss the beets in with the orange zest dressing and segments.
  • Season with salt and milled pepper and place in a serving bowl.
  • Sprinkle over the hemp seed.

Credit to Chef Tony O'Reilly.

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