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Beetroot, orange and black olive salad from Plenty (page 15) by Yotam Ottolenghi

  • black olives
  • red onions
  • oranges
  • orange blossom water
  • parsley
  • beetroots
  • red endive
  • rapeseed oil

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Notes about this recipe

  • WFPLCleanEating on September 17, 2016

    This was a lovely salad - very pretty and fresh tasting. I don't think I have ever seen red chicory in the USA so I was going to use radicchio then couldn't find it (found it later in the wrong fridge drawer). But the salad was still great without it. Mix it up at the last minute so the beets don't stain the orange segments. - Jane

  • TippyCanoe on May 11, 2015

    Absolutely delicious. The combination of the citrus, olives, and the bitter treviso is incredible with the beets.

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