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.
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.
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
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.
Ingredients
- 8 small beets
- 3 oranges peeled and sliced
- ⅓ roasted pecans, chopped
- 10 mint leaves in julienne
Dressing
- ⅓ 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
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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