Beet and Orange Salad (Print Version)
Vibrant salad with roasted beets, oranges, feta, and walnuts, finished with honey-balsamic dressing.
# Ingredients:
→ Vegetables and Fruit
01 -
4 medium beets, red or golden, scrubbed and trimmed
02 -
2 large oranges, navel or blood, peeled and segmented
03 -
1/4 cup red onion, thinly sliced
04 -
Fresh mint or parsley, chopped, for garnish
→ Cheese and Nuts
05 -
1/4 cup crumbled feta cheese (or goat cheese), optional
06 -
1/4 cup walnuts, chopped (or pecans)
→ Dressing
07 -
2 tablespoons extra virgin olive oil
08 -
1 tablespoon balsamic vinegar (or red wine vinegar)
09 -
1 teaspoon honey (or maple syrup for vegan)
10 -
1/2 teaspoon Dijon mustard
11 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Preheat oven to 200°C. Wash beets thoroughly and trim stems, leaving about 2 cm. Wrap each beet individually in aluminium foil. Place on a baking tray and roast for 45 to 60 minutes, until tender when pierced with a knife.
02 -
Allow beets to cool slightly. Remove foil and gently peel skins using a paper towel or your fingers. Slice the beets into even rounds or wedges as desired.
03 -
With a sharp knife, trim both ends off each orange. Stand upright and slice away the peel and pith. Hold orange over a bowl to catch any juice, then cut into rounds or segment between membranes.
04 -
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. If any orange juice was reserved, add 1 tablespoon for brightness.
05 -
Arrange sliced beets and orange segments on a platter. Scatter sliced red onion over the top. Sprinkle with feta cheese and chopped walnuts. Drizzle dressing evenly across the salad. Finish with fresh mint or parsley.
# Notes:
01 -
For a protein-rich meal, serve with grilled tofu, tempeh, chickpeas, or alongside grains like quinoa or farro.