Watercress, blood orange and beetroot salad with green dressing

After the winter storm that hit most of the UK last week, it finally feels like spring is trying to make an¬†appearance. Along with my appetite for large, colourful salads. Hahaha. Who am I trying to kid… I would eat salads with blizzards howling around me ūüėČ Whether it is still snowy where you are, or you have secretly started unpacking your summer wardrobe,¬†here is some inspiration for those of you in need of something fresh and refreshing – a watercress, blood orange and beetroot salad with a moorish green dressing.

Winter salad 1

The salad ingredients are really up to you. Here I’ve combined blood oranges, rocket,¬†watercress, spring onions, pomegranate seeds, beetroot, green olives, red chicory and very salty Pecorino cheese. Keep it vegan by omitting the cheese or replacing it with a vegan alternative. Blood orange season is now almost¬†over,¬†but you can use regular oranges, tangerines, minneolas or mandarins too. And any beetroot will do, although this candy (or chioggia) beetroot is particularly beautiful and great¬†raw in¬†salads, as it loses its¬†candy stripes once cooked. I also really love the addition of the chicory here, as it adds a tad of bitterness.

Ingredients for the green dressing

90ml (1/4 cup plus 2 tablespoons) extra virgin olive oil
60ml (1/4 cup) lemon juice
large handful mint leaves
small bunch coriander, leaves and stalks
large pinch of good quality salt
freshly ground black pepper
small knob of ginger
1 garlic clove
maple syrup to taste


  1. Pour the oil and lemon juice in a blender, then add the other ingredients on top.
  2. Blend until smooth and velvety. Pour over the salad, or store in a glass jar in the fridge for up to a few weeks. Shake well before use.

Note: to spice things up, you could also add a green chilli to the dressing. For other winter salad inspiration, click here.

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