Beetroot Orange Salad
A vibrant, refreshing salad that perfectly balances the earthy sweetness of roasted beets with the bright, zesty acidity of fresh oranges.
Ingredients
- •4 medium beetroots, scrubbed clean
- •3 large navel oranges, peeled and sliced into rounds or segments
- •1/4 cup extra virgin olive oil
- •2 tablespoons fresh orange juice
- •1 tablespoon apple cider vinegar
- •1 teaspoon honey or maple syrup
- •1/2 cup fresh mint leaves, torn
- •1/4 cup toasted walnuts, roughly chopped
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Place the scrubbed beetroots in a pot of boiling water and cook for 30-40 minutes, or until tender when pierced with a fork.
- 2
Drain the beets and let them cool slightly before rubbing off the skins with a paper towel or kitchen cloth.
- 3
Once peeled, slice the beets into uniform rounds or bite-sized wedges.
- 4
In a small bowl, whisk together the olive oil, orange juice, apple cider vinegar, honey, salt, and pepper to create the dressing.
- 5
Arrange the beetroot slices and orange segments on a large serving platter, alternating them for a beautiful presentation.
- 6
Drizzle the prepared dressing evenly over the salad.
- 7
Garnish with the torn fresh mint leaves and toasted walnuts just before serving.
💡 Chef tips
- To save time, use pre-cooked vacuum-packed beetroots found in the produce section of most supermarkets.
- You can roast the beets in foil at 400°F (200°C) for 45-60 minutes instead of boiling them to intensify their natural sweetness.
- This salad is best assembled just before serving, but you can roast and peel the beets up to two days in advance.
✅ How it should turn out
The salad should look like a stunning mosaic of deep crimson and bright orange, with a refreshing aroma and a perfect harmony of earthy, sweet, and tangy flavors.