Ingredients (serves 4) 2 bunches baby beetroot 2 Chilean Navel oranges Fresh coriander leaves, to garnish 1 orange, juiced 1 tbs seeded mustard 130g (1/3 cup) honey 12 tbs sour cream. 125 mls (1/2 cup) light olive oil 3 Tablespoons pistachio nuts, roughly chopped

Method

1.- Trim beetroot leaves and stems to about 2cm above the bulbs. Wash the beetroot bulbs, being careful not to break the skin, and place in a large saucepan. .

2.- Cover with water and bring to the boil over high heat. Reduce heat to medium. Simmer for 35 minutes or until beetroot is tender when tested with a skewer. (Try not to pierce the beetroot too many times during cooking as this will break the skin and much of the texture, flavour and colour will be lost).

3.- Drain beetroot in a colander and set aside to cool. (See microwave tip.) .

4.- Meanwhile, peel the Chilean oranges using a small sharp knife and remove any white pith. Segment the oranges by cutting away the membrane between each of the segments. Set aside.

5.- To make the mustard and honey dressing, combine the orange juice, mustard, honey and sour cream and whisk to combine. Gradually add the olive oil in a slow steady stream, whisking constantly, until the dressing thickens slightly.

6.- Peel skin from the beetroot (use kitchen gloves to prevent hands from being stained). Cut beetroot into wedges and toss with orange segments in a bowl.

7.- Transfer salad to a serving bowl, drizzle with the dressing and garnish with coriander leaves and pistachio nuts.

Notes

Microwave tip: Place beetroot in a microwave-safe dish large enough to hold them in a single layer. Pour over 125mls (1/2 cup) hot tap water and cover with a lid or a double layer of plastic wrap. Microwave for 15-18 minutes on High/850 watts/100% or until just tender. Let it stand in a dish for 10 minutes. Drain in a colander and cool.