This vegan rocket salad with beets is amazing as it combines sweet oranges and beets, sour from the vinegar and of course salt. If you are vegetarian you can add some feta and less salt.
If you don’t like coriander (cilantro) substitute with rocket (arugula)
The Royal Foodie Joust, which is the brainchild of Jenn, The Leftover Queen, is a real challenge and especially this month it was an even greater challenge as the three ingredients were Satsuma (or any other orange citrus) – zest, fruit or juice – Shallots and Edible Flowers, were very difficult to combine.
Where would I get edible flowers in Athens? That was a question that puzzled me when I saw the ingredients.
The only thing I could think of were courgette flowers, so I went to the farmers’ market hoping to find some but unfortunately I did not. I did my usual shopping and when I went home I was still thinking about it. The only product I had at home were a bottle of rose water and a bottle of bitter orange blossom water I had recently brought from Cyprus.
I decided to experiment with the ingredients I already bought from the farmers’ market to make a salad based on the previous salad I posted and which I made some time ago. I would try it with both and see which one I liked best. The rose water reminded me of dessert, so I rejected it but the bitter orange blossom water added an exotic touch to the salad and a refreshing flavour and aroma to the vinaigrette, which matched perfectly with the other ingredients. In fact I loved this salad so much that I am planning to make it again adding some other ingredients I did not have at home at the time I made this one.
Rocket salad with beets and oranges
Serves: 3 – 4
1 orange, sliced
½ bunch or rocket
2 roasted beets
1- 2 shallots, finely chopped
1 tablespoon of parsley, finely chopped
For the vinaigrette
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove of garlic
1 tablespoon bitter orange blossom water
1 tablespoon honey
Salt and freshly ground pepper
Mix the rocket with the shallot and place it on a plate.
Add all the other ingredients in a food processor and prepare the vinaigrette. Pour on top of the salad.
Then arrange the oranges and beets on top, alternating the two ingredients.
Sprinkle the parsley on top and some freshly ground black.