Posts Tagged With: blood oranges

Salad of blood orange, beetroot, radish and goats’ cheese

We love the arrival of blood oranges to signify the end of winter & beginning of spring! This salad is a firm favourite of ours, with its contrasting flavours and textures, and beautiful deep colours.

Our Kitchen Garden

Serves: 6 or 24 tastes
Fresh from the garden: blood oranges, radishes, beetroot, beetroot leaves, lettuce leaves, marjoram


  • Chopping board & knife
  • Small saucepan & lid
  • Colander
  • Paper towel
  • Measuring: tablespoon, teaspoon
  • Bowls – large, small
  • Garlic press
  • Salad spinner
  • Fork
  • Plates to serve

  • 3 or 4 baby beetroot
  • A small bunch of radishes
  • Small sprig of marjoram
  • A handful of lettuce leaves
  • 3 blood oranges
  • 1 garlic clove
  • 2 teaspoons aged balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • A small roll of goats’ cheese
  • Flaked salt and black pepper

What to do:

  • Cut the leaves from the beetroot, leaving about 2cms of stalk and reserving any small leaves. Gently scrub the beets to remove any dirt and place them in the saucepan with cold water to cover by about 5cm. Heat on high with lid on and boil for 20 minutes until soft when pierced.
  • Remove the stalks from the radishes & discard. Wash them well and then wipe dry with paper towel. Finely slice the radishes into thin discs and slide them into the big bowl.
  • Wash, dry and pick the marjoram leaves and reserve for the garnish.
  • Carefully wash and spin the lettuce and beetroot leaves dry. Break up into smaller pieces with your hands if needed, then roll up into a kitchen paper-lined tea towel & place in the fridge until needed.
  • Peel the oranges, removing any white pith and discarding it. Carefully cut the oranges into thin slices crossways and then place them into the big bowl. Scrape any juice into the bowl.
  • Squeeze the garlic through the garlic press into the small bowl.
  • Mix into the garlic the balsamic vinegar and olive oil, whisk with the fork and pour over the orange and radishes.
  • Season with salt and pepper and stir together gently. Leave to marinate for 10 minutes.
  • Meanwhile when the beetroot are soft, drain the saucepan and fill with cold water to cool the beets. When cool to handle, slide off the skins and root and thinly slice the beetroot. Add the slices to the radish and orange and combine in the dressing.
  • To finish, divide the salad leaves among your serving plates and scatter the beetroot mixture on top. Remove the wrapping from the goats’ cheese and dab chunks of cheese over each salad. Sprinkle with the marjoram and serve.

Notes: What other fruit and vegetable combinations can you think of for a salad? What other fruits can be dressed with balsamic vinegar? Why do we let the salad ‘rest’ for 10 minutes?

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Kitchen news – 29th August 2012

HELLO BONDI! Well how busy have we been this week?! Superbusy! We had the awesome Jessica Watson & the enviroweek team in for morning tea with the school captains on Wednesday… amazing to hear her story first-hand and understand what her take on sustainability is – lots of food for thought! And a renewed vigour to ‘do the right thing’ with regard to re-using, renewing & recycling …

And we’re almost at my favourite season of all: Spring. Hooray! Which means right now we’ve got blood oranges for the cordial to mix in jugs of ice and mineral water; crunchy cos lettuces for our original the mighty Caesar salad; we’re rolling handcut pappardelle with rocket and lemon; grating beetroot for Borscht; and soaking yet more cannellini beans for beans and greens… The children’s food is so delicious – come, have lunch and taste for yourselves if you haven’t yet had the chance! And it’s free! All we need is about an hour of your time beforehand* 🙂

(*especially on Tuesdays at 11.20am)

Cheers all! Melissa

PS recipes will be up anon!

Our Kitchen Garden

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August 17th 2011

Loads of beautiful veggies appeared in the last bout of sunshiney rain this last fortnight, so as promised so we’ve been broccoli-tastic in the kitchen… smashing up anchovies with garlic and sautéing with little broccoli florets and chunky stem bits, and simmering up a very well-received soup of broccoli, parsley and potato… and even better: mixing the two together! Also a great hit – thanks mainly to Steve, (Lily 3B)’s dad! – were the ricotta, marjoram and sage ravioli that we’ve been rolling, rolling, rolling through the pasta machines. Yum!

And we made use of some lovely blood oranges that we segmented and added to thinly sliced radishes with chives and balsamic dressing – colourful and super-seasonal!

And thanks to all our wonderful volunteers who give us their valuable time and infinite patience… you rock…  And love always to the beautiful children who cook with such joy, who clean up selflessly and then lavish praise on what they’ve just eaten. Bless your cotton socks, you know who you are!

The recipes will be up on the blog as soon as I send them to Emma – check out if you haven’t already – and please feel free to leave a comment there or request a recipe if I’ve forgotten to send it on.

Next week marks the return of the fortnightly Wednesday arvo market table with some juicy stuff for sale, so please come up and say hi and pick up your herbs for dinner or a wee pot-plant or whatever might find its way to the table…? We’ll be setting up in the main playground at pick-up time.

And as always the doors to the cottage and garden (or gates?) are open for a chat or offer of help (!) Tuesdays to Thursdays and we would love to get to know more of you. Also another thought: if you’re about to Freecycle/ hard rubbish throw-out/ ditch/ bequest anything kitchen-y (working equipment, utensils, plates, glasses, cutlery etc) or furniture-y (wooden chairs, sideboards, quirky objets etc) then please think of us first!

Cheers all, Melissa


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