Recipe and Styling by Hannah Lewry and Photographs Donna Lewis
8 baby beetroots, stalks removed and rinsed
1T olive oil, if roasting beets
1T balsamic vinegar, if roasting beets
sea salt and freshly ground black pepper, to season
4 naartjies or oranges, peels removed
4 radishes, rinsed
1×400g tin of chickpeas, drained and rinsed
1 cup nasturtium leaves, or wild rocket
4T olive oil
1T red wine vinegar
1 clove garlic, crushed
30g sesame seeds, toasted, and micro herbs, to serve
Cook the beetroots in salted boiling water for 20 to 30 minutes until tender but still crunchy.
Alternatively, coat with 1T olive oil and 1T balsamic vinegar, season with salt and pepper and roast at 180°C for 30 to 40 minutes.
Slice the beetroots, oranges and radishes thinly, arrange in layers on a large plate. Top with the chickpeas. To make the nasturtium dressing, roughly chop the leaves and fold through the olive oil, vinegar, garlic, salt and pepper.
Spoon over the salad, scatter with seeds and micro herbs. Season to taste.
This article originally featured in the October 2014 issue of House and Leisure.