The sun is finally here in England, so it’s time for a salad that is more than just lettuce and tomato! This is a simple one that is great for those with a sweet tooth.
Ingredients (Serves 4-6)
For the salad
- 4 medium oranges
- 2 medium beets, fresh or cooked
- 200g sugar snap peas
- 2 large handfuls of spinach
For the dressing
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of olive oil
- 2 tablespoons of maple syrup
If you are using fresh beetroot you will need to cook it first. Start by cutting the stems and playing them in a pan of boiling water. Simmer for 35-40 minutes and leave to one side to cool. You will not need to peel the beets beforehand as the skin will slide off once they have cooked. Once cooled, chop the beets into small chunks ready to be mixed in with the salad.
Next add the sugar snap peas to a pan of boiling water and simmer for 2-3 minutes. Drain the water and leave to one side to cool. Using a sharp knife, peel and then segment the oranges. Cut the segments into halfs and mix with the spinach into a large salad bowl. When the beetroot and sugar snap peas have cooled, mix them into the salad.
Finally mix the ingredients for the dressing together. Store the dressing in a separate pot and when you’re ready to serve, toss the salad and dressing together. Enjoy.