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Beetroot salad

Fruit and vegetables

2 medium beetroots (approx. 250g/9oz), peeled and grated
1 unwaxed lemon, juice and zest
15g/½oz fresh dill
2 small oranges, skin and pith removed, sliced into thin 0.5–1cm circles then quartered
40g½oz watercress
salt and freshly ground black pepper

Tins, packets and jars

1 heaped tsp Dijon mustard

Cooking ingredients

1 tbsp rapeseed or olive oil
40g/½oz skin-on almonds, roughly chopped

Dairy, eggs and chilled

125g/4½oz ricotta

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