Roasted Beet Root and Blood Orange Salad | 紅菜頭血橙沙律

The other day I found some blood oranges at the supermarket. Without hesitation, I got a couple of them. They were sweet and beautiful. Adding them into a salad gave an exotic looking and certainly brought some colour to the ordinary green.

INGREDIENTS:

2 Blood Orange, medium

2 Beets, small

1/8 Red Onion

2 cups Baby Arugula

DRESSING:

2 tablespoon Whole Grain Dijon Mustard

4 tablespoons Extra Virgin Olive Oil

1 teaspoon White Vinegar

1 tablespoon Raw Honey

small pinch of Sea Salt

材料：

2 個  血橙，中型

2 個  紅菜頭，小型

1/8 個  紅洋蔥

2 杯  芝麻菜

汁料：

2 湯匙  全粒芥末籽醬

4 湯匙  初榨橄欖油

1 茶匙  白醋

1 湯匙  純蜜糖

少撮  海鹽

INSTRUCTIONS：

1. Pre-heat an oven to 450F.  Clean beets with a brush; pat dry.  Wrap the beets with foil and roast the in the oven for about 20 minutes, or until they are soften.

(Roasting time vary.  It depends on the size of the beets)

2. Remove the skins of the blood oranges; cut the oranges into rounds or semi-circles; set aside.

3. Thinly slice the onion.

4. Arrange the vegetable ingredients on a serving plate.

5. In a mixing bowl, mix the dressing together until well blended, and then spoon it evenly over the vegetables.  Serve immediately.

做法：

1. 預熱焗爐至450F。擦洗紅菜頭、抹乾，用剔紙包好。放進焗爐烤若20分鐘或至其變軟身。

(烤焗時間會因紅菜頭大小會有明顯出入)

2. 切去橙皮；將橙切成圓片狀或半圓形。

3. 洋蔥切幼絲。

4. 蔬菜排盤。

5. 在一只碗內，把汁料拌勻；用匙把其平均舀上蔬菜上。即成。

Crunchy Salad Green and Strawberry Salad with Fresh Strawberry Vinaigrette | 青脆草莓沙律配草莓醋汁

Although it is nearly the end of the summer the weather is still so hot and humid.  It is joyful to have a big bowl of crunchy salad that is packed with leafy greens and juicy fruit.

For the dressing, I used fresh strawberries to make the vinaigrette, adding another layer of fruitiness.  After trying this dressing, you will agree how much it goes well with the greens.

INGREDIENTS: (2 servings)

1 cup Baby Arugula

2 cups Cabbage, shredded

10 Strawberries, hulled and quarter

1 Mini Cucumber

A handful of Walnut, roasted

DRESSING:

6 Strawberries, hulled, quarter

2 tablespoons Sugar

5 tablespoons Olive Oil

3 tablespoons Balsamic Vinegar

small pinch of Salt and Pepper

材料：(2 人份)

1 杯  芝麻菜

2 杯  椰菜，切幼絲

10 粒  草莓，去蒂，切4份

1 條  迷你青瓜

少量  合核，烤過

汁料：

6 粒草莓，去蒂，切4份

2 湯匙  糖

5 湯匙  橄欖油

3 湯匙  意大利黑醋

少撮鹽和黑胡椒粉

DIRECTION:

1. In a small mixing bowl, mash the strawberries from the dressing ingredients along with the sugar, until there are no big chunks.

2. Add the rest of the dressing ingredients; mix well.

3. On a serving plate, arrange the salad ingredients.  Drizzle the strawberry vinaigrette.  Serve immediately.

做法：

1. 在一只小碗內，加入汁料用的草莓。用搗碎器壓至無大顆粒。

2. 下所有汁料用的材料；拌勻。

3. 沙律材料在餐碟上排盤；淋上草莓醋汁食用。