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Raw beetroot, orange and calendula salad

19 October 2015 - 10:21 By Sunday Times FOOD WEEKLY

Fresh and juicy beetroot and citrus for a summery health salad. INGREDIENTS6 medium beetroot, thinly sliced1 red onion, thinly sliced45ml (3 tbsp) balsamic vinegar85ml ( cup) olive oilSalt and pepper3 oranges5ml (1 tsp) fresh thyme leaves3 calendula flowers10 caper berriesHandful fresh mint leavesMETHODToss the beetroot and onion in a bowl with balsamic vinegar and olive oil, season, and leave to stand for 1 hour.Peel oranges and cut into rounds.On a large, flat serving plate, alternate slices of beetroot, orange and onion, then pour over macerating liquid from mixing bowl.Sprinkle thyme leaves, flower petals, caper berries and mint leaves over salad and finish with a good grind of black pepper. Serves 4...

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