Recipe July 2013: Salad with beetroot, orange, bacon and caraway – served warm

Welcome to my July recipe. Beetroot is just coming in to season and is delicious both hot and cold. I will be using beetroot at the forthcoming farmers market in Kirkcaldy. I am also at the fringe by the sea in North Berwick Friday 9th August.

What you will need

• 300g boiled peeled beetroot.
• 1 tbsp Summer Harvest rapeseed oil.
• 4 rashers of streaky bacon.
• 2 tsp caraway seeds.
• Clove of garlic crushed to a pulp.
• Juice and zest of an orange.
• 1 tsp brown sugar.
• 3 oranges peeled and sliced.
• Salt and black pepper.

How to cook

1. Slice the beetroots into about four then cut the slices into chunky batons.
2. Cut the bacon into thin lardons.
3. Heat a pan and add the oil, when hot fry the bacon until lightly browned and set aside.
4. Add the caraway seeds and stir for a few minutes.
5. Reduce the heat and stir in the garlic and add the sugar and orange, just bring to a boil.
6. Add the beetroots, warm through and add the oranges slices, remove from heat season and gently mix through.
7. Serve on four plates with the bacon strewn on the top.