- 4 small beetroot
- 200g gravadlax
- 70g bag washed lamb’s lettuce
- 2 oranges, peeled and cut into segments
- 1 jar Tracklements Dill Sauce
- Twist the roots off the beetroot and trim the ends. Wash carefully, taking care not to damage the skin, or the colour and flavour will seep into the water.
- Place in a pan with just enough water to cover the beetroot. Bring to the boil on a high heat then reduce the heat and simmer for 1-2 hours or until tender. Drain and cool before gently scraping or rubbing off the skin. Cut into quarters and set aside.
- Arrange the gravadlax and lettuce between 4 plates then add the beetroot and orange segments and drizzle a little dill sauce over the salad. Serve the remaining sauce in a bowl at the table
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