Roasted Jersey Beetroot Salad with Orange and Pistachios

A vibrant and flavorful salad showcasing the sweetness of roasted Jersey beetroot paired with juicy orange segments, crunchy pistachios, and a zesty citrus vinaigrette. This recipe highlights local Jersey ingredients for a true taste of the island.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.55/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Jersey

Cooking Style:

Roasting

Mood:

Healthy

Ingredients

Servings

500gJersey Beetroot(Medium sized, scrubbed clean)

£1.75

200gJersey Royal Potatoes(Small, new potatoes, scrubbed clean)

£0.90

2Oranges(Juicy, preferably local if available)

£0.80

50gPistachios(Shelled, roughly chopped)

£1.25

100gMixed Salad Leaves(A variety of seasonal leaves)

£1.00

1tbspJersey Butter(Melted)

£0.15

3tbspOlive Oil(Extra virgin)

£0.10

2tbspOrange Juice(Freshly squeezed from one of the oranges)

£0.05

1tbspLemon Juice(Freshly squeezed)

£0.05

1tbspJersey Milk(Whole milk (or cream for extra richness))

£0.05

1tspDijon Mustard

£0.05

1tspHoney(Local Jersey honey preferred)

£0.05

to tasteSalt

£0.01

to tasteBlack Pepper(Freshly ground)

£0.01

Total Cost

£6.22

£1.55 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/Gas Mark 6).
2.
Wrap the beetroot in foil and roast in the preheated oven for 30-45 minutes, or until tender. Let cool slightly, then peel and cut into wedges.
3.
Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain and set aside to cool slightly. Halve or quarter if large.
4.
While the beetroot is roasting, prepare the orange segments. Cut the peel and pith off the remaining orange. Working over a bowl to catch the juice, segment the orange by slicing between the membranes to release each segment.
5.
Make the citrus vinaigrette: In a small bowl, whisk together the olive oil, orange juice, lemon juice, Jersey milk, Dijon mustard, and honey. Season with salt and pepper to taste.
6.
In a large bowl, combine the roasted beetroot wedges, boiled Jersey Royal potatoes, orange segments, mixed salad leaves, and chopped pistachios.
7.
Drizzle the citrus vinaigrette over the salad and toss gently to combine. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (238g)

495 kcal / 2071 kJ

Carbs

44g

17% of RDA

Fat

33g

47% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

22 g

24% of RDA

Sodium

165 mg

7% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Roasting the beetroot whole in foil helps to retain its moisture and intensify its flavor.

To prevent the beetroot from staining your hands, wear gloves when peeling and cutting it.

The citrus vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before using.

For a richer flavor, use Jersey cream instead of milk in the vinaigrette. Reduce the olive oil by 1 tablespoon.

Add a sprinkle of crumbled Jersey feta cheese for extra flavor and texture (if not sticking strictly to local ingredients).

Consider adding some locally grown watercress or rocket to the salad leaves for a peppery kick.

Cooking Equipment

Oven

Baking Tray

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Roasting the beetroot whole in foil helps to retain its moisture and intensify its flavor.

To prevent the beetroot from staining your hands, wear gloves when peeling and cutting it.

The citrus vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before using.

For a richer flavor, use Jersey cream instead of milk in the vinaigrette. Reduce the olive oil by 1 tablespoon.

Add a sprinkle of crumbled Jersey feta cheese for extra flavor and texture (if not sticking strictly to local ingredients).

Consider adding some locally grown watercress or rocket to the salad leaves for a peppery kick.

Roasted Jersey Beetroot Salad with Orange and Pistachios

Ingredients

Instructions