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Blood Orange, Beetroot and Avocado Salad
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Blood, Sweat and Chefs!

Once again, the challenge for me for the new year is deciding what the theme for the coming months is going to be. I prepared well in advance this time and WiS is going to be 'Year of the Chef'. I'm going by star signs as Bite hits the street at the beginning of the month, those with birthdays within the first week will miss out. So who is my Aquarian chef?
If you ask him how our paths crossed, Stevie Adair (11th February) will say peeled tomatoes and deseeded cucumber! I discovered him when I was in his sandwich shop in Tollcross; to me, I knew that here was someone who appreciated his ingredients. And I was right! To this day, I remember Stevie's trio of fish that he served at The Gallery (now The Scottish Cafe). We became close friends and when he opened his own restaurant in Musselburgh, I couldn't have been happier. Now he lives over on the west coast with his wife and stepdaughter, running a very successful outside catering company, Passion Caterers. Like many of our great chefs, Stevie keeps it local, seasonal and simple and I'm sure he will appreciate this month's recipe using one of his favourite fruits available this time of year - blood oranges, which I adore too.

I love the colour variation, from deep garnet to speckles of red running through the segements. So Happy Birthday, Stevie, have a fabulous day!

Blood Orange, Beetroot and Avocado Salad
4 large handfuls of salad leaves (or spinach or shredded kale)
2 blood oranges, sliced into segments with no pith
1 medium beetroot, grated or cut into very thin strips
1 avocado, cubed
Dressing of choice
2oz/50g feta or goats' cheese
Pomegranate seeds
Fennel fronds (optional)

Dig out a pretty bowl.
Combine salad leaves, orange segments, beetroot and avocado.
Mix gently.
Before serving, drizzle over dressing (I like a splash of hazelnut oil and a dribble of blood orange juice) and toss gently.
Crumble over cheese, scatter with pomegranate seeds and ripped fennel fronds.
This is also fab with pan-fried scallops minus the cheese.

More seasonal recipes for January here 

What else is in my basket?
Wild duck, goose, venison, pheasant, lobster, clams, sea bass, cockles, wild salmon, hake, winkles, mussels, horseradish, cauliflower, Jerusalem artichoke, kohlrabi, beetroot, swede, leeks, salsify, kale, truffles, cabbage, forced rhubarb, blood oranges, Seville oranges,  pomegranate, apples, tangerines, walnuts,
Lea writes http://OfftheEatenTrack.wordpress.com and is @BakersBunny on Twitter and Instagram

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