Beetroot Orange Salad
A vibrant, refreshing salad that perfectly balances the earthy sweetness of roasted beets with the bright, citrusy zing of fresh oranges.
Ingredients
- •4 medium beetroots, scrubbed and trimmed
- •3 large navel oranges
- •1/4 cup extra virgin olive oil
- •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 beetroots in a pot of boiling water and cook for 30-40 minutes until tender when pierced with a knife, then drain and let cool.
- 2
Once cool enough to handle, 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, catching any juices in a small bowl.
- 4
In the bowl with the reserved orange juice, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to create the dressing.
- 5
Arrange the beetroot and orange slices on a large serving platter, overlapping them slightly for a beautiful presentation.
- 6
Drizzle the dressing evenly over the salad and garnish with the torn mint leaves and toasted walnuts before serving.
💡 Chef tips
- To save time, you can buy pre-cooked vacuum-packed beetroots from the produce section, which eliminates the boiling step.
- If you prefer a sharper flavor, add a thinly sliced red onion to the salad and let it soak in the dressing for 10 minutes before assembling.
- This salad can be assembled up to 2 hours in advance, but keep the dressing and nuts separate until just before serving to maintain the best texture.
✅ How it should turn out
The finished salad is a stunning display of deep crimson and bright orange hues, offering a refreshing combination of earthy, sweet, and tangy flavors with a satisfying crunch from the walnuts.