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Beet Lambs Lettuce

A home-style Beet Lambs Lettuce made with Olive Oil, Balsamic Vinegar, and Freshly Squeezed Orange Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 200:C / Gas 6 / fan oven 180:C. Peel and coarsely grate the beetroot.

2. 2

   Cut the bread into small cubes.

3. 3

   Toss the bread with two tablespoons of the olive oil and spread over a baking sheet.

4. 4

   Sprinkle with the orange rind and bake for 12 to 15 minutes, turning halfway through the cooking time, until the bread cubes are crisp.

5. 5

   Whisk together the remaining olive oil, the balsamic vinegar and the orange juice, and season with salt and pepper.

6. 6

   Just before serving, mix together the lambs lettuce, beetroot and orange crotons.

7. 7

   Drizzle over the dressing and toss together well.