Beetroot (Beet) and Orange Salad

Tamzin

06/15/201608/30/2016

1 Min Read

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Ingredients:

2 Oranges

3 Beets

Salt and Pepper – optional

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Method:

Boil the beets for 45 minutes to an hour. Set aside to cool.

2. Once beets have cooled, peel the skin off and slice into squares.

3. Cut the oranges to stand flat, removing the tops and bottoms and cutting the skin off to show the clean flesh of the orange. Then continue to slice into squares.

4. Combine into a serving bowl. Add salt and ground pepper to taste, if desired.

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Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.