Orange Beet salad

This recipe for beet orange salad is is an absolute must-try. I love its vibrant color, unique texture, and, of course, its delicious flavor. The salad is easy to make and packed with the flavor and nutritional benefits of beets and oranges, making it perfect for any meal or celebration. 
Recipe
beet and orange salad in a beautiful peweter platter.

About this salad

This orange beet salad is my all-time favorite recipe. I love its vibrant color, unique texture, and, of course, its delicious flavor. In Mexico, some families serve this salad as a side dish on Christmas.

This recipe is so stunning that it can impress your family or guests, although it only takes 10 minutes to prepare. The only challenge could be cooking the beets, which take some time, but you can always use store-bought cooked beets.

 raw Beets on a platter.

Ingredients

  • Beets
  • Orange
  • Pecans
  • Olive oil and vinegar.
  • Mint

How to make orange Beet salad?

  • Cook the beets. Check the recipe card for tips on how to cook them.
  • Peel and slice the oranges.
  • Slice the shallots and quickly pickle them in the vinegar.
  • Finely chop the pecans and mint.
  • Assemble the salad by arranging a layer of beets on a platter, then add top with the orange slices, distribute the shallot slices, and pour the vinegar on top. Drizzle in the olive oil, and add salt and freshly ground black pepper. Finish with the pecans and mint.
Mexican beet and orange salad.

Tips for the best beets salad

  • Use your favorite orange in this salad. Navel oranges: if you want more color, you can use blood oranges or cara-cara oranges. The truth is that they are all delicious, and this salad looks gorgeous with all of them.
  • I used pecans, but just like oranges, use the type of nut you have at home. Walnuts, pinenuts, and pistachios would be great.
  • If you don’t have shallots, substitute with red or sweet onions. And don’t worry about the strong bite; it will disappear with the vinegar.
  • I love the combination of the citrusy orange flavor with the sweetness of the beets, all tied up with the freshness of the fresh mint. However, feel free to make this recipe your own by using basil, dill, or parsley to finish it up.
  • Toss the salad with spinach or arugula if you want to include some greens, and if you want extra ingredients, crumble goat or feta cheese in the end.

Orange Beet Salad

Alejandra Graf
This recipe for beet orange salad is is an absolute must-try. I love its vibrant color, unique texture, and, of course, its delicious flavor. The salad is easy to make and packed with the flavor and nutritional benefits of beets and oranges, making it perfect for any meal or celebration. 
4.20 de 5 votos
Prep Time 10 minutes
Cook Time 40 minutes
0 minutes
Total Time 50 minutes
Course Salad
Cuisine Mexican
Servings 4 people
Calories 228 kcal

Ingredients
  

  • 8 small beets
  • 3 oranges peeled and sliced
  • roasted pecans, chopped
  • 10 mint leaves in julienne

Dressing

  • cup shallots, sliced and peeled sliced
  • 3 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste

Instructions
 

  • Start by pickling the shallots. Peel and slice the shallots, put them in a bowl, add the vinegar and let them rest for 10 to 15 minutes.
  • Place the beets in a pot and add enough water to cover them. Heat over medium-high heat until they are tender when pierced with a fork. You could also roasted, refer tho the note section for this method.
    Let them cool, peel and cut into fourths.
  • To prepare the oranges, start by peeling them and then slicing them into pieces. Make sure to remove any seeds and set them aside.
  • Place the beets and oranges on a platter, drizzle with olive oil, season with salt and pepper. Spoon the shallots and drizzle the remaining vinegar. Finish with the chopped pecans and mint.

Notes

How to cook beets: There are two ways to cook beets: you can either put them in the oven with a bit of olive oil and salt until they are perfectly cooked, or you can boil them in water. Either way, they will be ready when they are cooked through. If you choose to roast them, it will take about 40 minutes in the oven at a temperature of 400ºF, while boiling them on the stove over medium heat will take about half an hour.

Nutrition

Serving: 250grsCalories: 228kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 423mgPotassium: 791mgFiber: 8gSugar: 22gVitamin A: 381IUVitamin C: 63mgCalcium: 79mgIron: 2mg
Keyword beet salad, Mexican beet salad

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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4.20 from 5 votes (5 ratings without comment)
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