Beetroot Orange Salad
A vibrant and refreshing salad that perfectly balances the earthy sweetness of roasted beets with the bright, citrusy zing of fresh oranges.
Ingredients
- •4 medium beetroots, scrubbed
- •3 large navel oranges
- •1/2 cup crumbled feta cheese (75g)
- •1/4 cup toasted walnuts, roughly chopped
- •1/4 cup fresh mint leaves, torn
- •2 tablespoons extra virgin olive oil
- •1 tablespoon balsamic glaze
- •1/2 teaspoon sea salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Boil the beetroots in a large pot of water for 30-40 minutes until tender when pierced with a fork, then drain and let cool.
- 2
Once cool, peel the skins off the beets using a paper towel and slice them into bite-sized wedges or rounds.
- 3
Using a sharp knife, cut the peel and white pith off the oranges, then slice them into rounds or segments.
- 4
Arrange the beetroot and orange slices on a serving platter, alternating them for a beautiful visual contrast.
- 5
In a small bowl, whisk together the olive oil, balsamic glaze, salt, and pepper to create the dressing.
- 6
Drizzle the dressing evenly over the salad.
- 7
Top with the crumbled feta, toasted walnuts, and fresh mint leaves just before serving.
💡 Chef tips
- You can roast the beets in foil at 400°F (200°C) for 60 minutes instead of boiling them to concentrate their natural sweetness.
- To save time, use pre-cooked vacuum-packed beetroots found in the produce section of most grocery stores.
- This salad is best assembled just before serving, but you can prep the beets and oranges a day in advance and store them separately in the fridge.
✅ How it should turn out
The finished salad should be a stunning display of deep ruby and bright orange colors, offering a harmonious blend of earthy, sweet, and tangy flavors with a satisfying crunch from the walnuts.