Add a splash of vibrant colour to a midweek meal with this unusual side salad
Ingredients
- 3 tbsp olive oil
- 2 tbsp orange juice
- 1 tbsp wholegrain mustard
- 2 large handfuls watercress
- 4 cooked beetroot, sliced
Method
-
Make the dressing by whisking the oil, orange juice and mustard with some seasoning. Arrange the watercress on a large plate and scatter over the beetroot. Drizzle over the dressing and serve immediately.