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

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Notes about this recipe

  • rmardel on July 02, 2025

    This was incredibly good. The sweet earthiness of the beets combined with the sweet orange and bitter chicory was addictive, and that floral hint of orange flower water simply elevated the experience. It was an entirely different flavor profile than the beet salads I normally make, and one I want to have again.

  • Ganga108 on August 18, 2021

    Yum! Takes a while to peel and segment the oranges. Half portion is a mice lunch with some hummus or lentils.

  • 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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