Beetroot Orange Salad
A vibrant, refreshing salad that balances the earthy sweetness of roasted beets with the bright, citrusy zing of fresh oranges.
Ingredients
- •4 medium beetroots, scrubbed clean
- •3 navel oranges, peeled and segmented
- •1/4 cup extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 tablespoon honey or maple syrup
- •1/2 cup fresh mint leaves, torn
- •1/4 cup toasted walnuts, roughly chopped
- •1/2 teaspoon sea salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Place the beetroots in a pot of boiling water and cook for 30-40 minutes until tender when pierced with a fork, or roast them in foil at 400°F (200°C) for 45 minutes.
- 2
Once the beets are cool enough to handle, peel the skins off under cold running water and slice them into uniform half-moons or wedges.
- 3
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the dressing.
- 4
Arrange the sliced beets and orange segments on a large serving platter.
- 5
Drizzle the dressing evenly over the salad.
- 6
Garnish with the torn mint leaves and toasted walnuts just before serving.
💡 Chef tips
- Wear food-safe gloves while peeling the beets to prevent staining your hands.
- You can roast the beets up to two days in advance and store them in the refrigerator to save time.
- For extra depth of flavor, add a handful of baby arugula or watercress as a base for the salad.
✅ How it should turn out
The salad should look like a vibrant mosaic of deep purple and bright orange, with a refreshing aroma of citrus and mint and a perfect balance of earthy, sweet, and tangy flavors.