{"id":149,"date":"2017-03-05T21:32:06","date_gmt":"2017-03-05T21:32:06","guid":{"rendered":"http:\/\/www.theintolerantcook.co.uk\/?p=149"},"modified":"2021-11-15T23:35:47","modified_gmt":"2021-11-15T23:35:47","slug":"zingy-beetroot-and-orange-salad","status":"publish","type":"post","link":"http:\/\/www.theintolerantcook.co.uk\/?p=149","title":{"rendered":"Zingy beetroot and orange salad"},"content":{"rendered":"<style>\n    #zrdn-recipe-container {background-color:rgba(0,0,0,0);}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #f37226;\n                color: #f37226;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #f37226;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #f37226;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#f37226;\n            }\n       #zrdn-recipe-container {border-style:dotted;}#zrdn-recipe-container a {color:#f37226;}#zrdn-recipe-container {border-width:1px;}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container {border-radius:15px;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-9 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Zingy beetroot and orange salad<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-actions\"  >\n\t\n\t<div class=\"zrdn-print-link\">\n\t\t\t\t<a title=\"Print this recipe\" href=\"javascript:void(0);\" onclick=\"zlrPrint('zrdn-recipe-container', 'http:\/\/www.theintolerantcook.co.uk\/wp-content\/plugins\/zip-recipes\/'); return false\" rel=\"nofollow\">\n            <img decoding=\"async\" src=\"http:\/\/www.theintolerantcook.co.uk\/wp-content\/plugins\/zip-recipes\/\/images\/print.png\" alt=\"Print this recipe\">\n\t\t<\/a>\n\t<\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-author\"  ><div class=\"zrdn-avatar\"><img alt='elsa' src='https:\/\/secure.gravatar.com\/avatar\/7ff1ecd821cfef9e6163f4624cd6b8b2?s=96&#038;d=mm&#038;r=g' srcset='https:\/\/secure.gravatar.com\/avatar\/7ff1ecd821cfef9e6163f4624cd6b8b2?s=192&#038;d=mm&#038;r=g 2x' class='avatar avatar-96 photo' height='96' width='96' \/><\/div>    <div class=\"zrdn-date\">5th March 2017<\/div>\n    <div class=\"zrdn-author-name\"><span class=\"zrdn-author-by\">by&nbsp;<\/span><span class=\"zrdn-element_author\"><a href=\"http:\/\/www.theintolerantcook.co.uk\/?author=1\">elsa<\/a><\/span><\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-category\"  >\t<div class=\"zrdn-cuisine-category-divider\"><\/div>\n    <span class=\"zrdn-recipe-label zrdn-category-label\">Category<\/span>\n    <span class=\"zrdn-element_category\">\n\t        <a class=\"zrdn-category-item\" href=\"http:\/\/www.theintolerantcook.co.uk\/?cat=20\">Light Bites<\/a>\n        <\/span>\n\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-summary\"  >    This is a wonderfully zingy, earthy salad which goes well with almost anything. If you want to turn it into a light supper dish on its own just crumble some blue cheese onto the salad. The zesty salad cuts through the richness of the blue cheese.<br><\/div>\n<div class=\"zrdn-block-wrap zrdn-details\"  >\n\n\t<div class=\"zrdn-details-item zrdn-prep-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Prep Time        <\/div>\n        <div class=\"zrdn-value zrdn-element_prep_time\">15 minutes<\/div>\n\t<\/div>\n\n\n\n\t<div class=\"zrdn-details-item zrdn-total-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Total Time        <\/div>\n        <div class=\"zrdn-value zrdn-element_total_time\">15 minutes<\/div>\n\t<\/div>\n\n\n\n\n\n\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_image\"  >\t        <div class=\"zrdn-recipe-image zrdn-hide-print zrdn-element_recipe_image\">\n            <img decoding=\"async\" width=\"240\" height=\"160\" src=\"http:\/\/www.theintolerantcook.co.uk\/wp-content\/uploads\/2017\/03\/zingy-beetroot-and-orange-salad.jpg\" class=\"attachment-zrdn_recipe_image_main size-zrdn_recipe_image_main\" alt=\"Zingy beetroot and orange salad\" srcset=\"http:\/\/www.theintolerantcook.co.uk\/wp-content\/uploads\/2017\/03\/zingy-beetroot-and-orange-salad.jpg 240w, http:\/\/www.theintolerantcook.co.uk\/wp-content\/uploads\/2017\/03\/zingy-beetroot-and-orange-salad-2x1.jpg 2w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/>\t    <\/div>\n\t<\/div>\n<div class=\"zrdn-block-wrap zrdn-notes\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingredients<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>Cooked beetroot\r<\/li>\n\n            \n            <li>2 oranges\r<\/li>\n\n            \n            <li>mixed salad leaves including rocket\r<\/li>\n\n            \n            <li>pine kernels or cashew nuts\r<\/li>\n\n            \n            <li>baby plum tomatoes (optional)\r<\/li>\n\n            \n            <li>Balsamic vinegar\r<\/li>\n\n            \n            <li>Cider vinegar\r<\/li>\n\n            \n            <li>olive oil\r<\/li>\n\n            \n            <li>sunflower oil\r<\/li>\n\n            \n            <li>Dijon mustard\r<\/li>\n\n            \n            <li>Runny honey\r<\/li>\n\n            \n            <li>One garlic clove- peeled\r<\/li>\n\n            \n            <li>Blue cheese (optional- if you want a supper dish on its own)\r<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ol class=\"zrdn-list zrdn-instructions-list numbers  zrdn-element_instructions\">\n\t\t            <li>With a very sharp knife, top and tail the oranges, slice off the peel and pith and cut out the segments between the membrane so you get just the orange flesh. Sounds hard but it's not, if you have a decent sharp knife.Keep the centres for the salad dressing\r<\/li>\n\t\t\n\t\t            <li>Cut the beetroot into chunks\r<\/li>\n\t\t\n\t\t            <li>Wash and dry salad leaves.\r<\/li>\n\t\t\n\t\t            <li>Throw this into a large bowl\r<\/li>\n\t\t\n\t\t            <li>Add pine kernels or cashew nuts and baby tomatoes if using.\r<\/li>\n\t\t\n\t\t            <li>Make the salad dressing in a jug with equal parts of the vinegars and oils. Whisk in 1\/4 tsp dijon mustard and squeeze the orange centres into the jug. Add a squeeze of runny honey and salt and pepper to taste.\r<\/li>\n\t\t\n\t\t            <li>Bash the garlic clove once with the flat of a large knife and drop into the jug\r<\/li>\n\t\t\n\t\t            <li>Dress the salad with this just before serving\r<\/li>\n\t\t<\/ol><\/div>\n<div class=\"zrdn-block-wrap zrdn-nutrition_label\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-tags\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-copyright\"  >&copy;&nbsp;2026 intolerantcook.co.uk\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"This is a wonderfully zingy, earthy salad which goes well with almost anything. 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