This Mexican beet and orange salad recipe is easy to make and packed with the flavor and super nutritional powers of beets and orange. This salad is perfect for lunch, dinner or a special celebration.
Put the beets in a pot and cover with water. Put over medium-high heat until they offer no resistance when pinched with a fork.Let them cool, peel and cut into fourths.
Peel the oranges and cut them into slices. Remove the seeds and set aside.
To make the vinaigrette, slice the shallots and put them in a bowl, add the vinegar and let them rest for 10 to 15 minutes.
Place the beets and oranges on a platter, drizzle with olive oil, season with salt and pepper. Spoon the shallots and vinegar. Finish with the chopped pecans and mint.
Notes
If you want to add more color to the salad, cut the orange peel into thin strips and finish the salad with them.