Mexican Beet and Orange Salad
A colorful salad with boiled beets, fresh oranges, pickled shallots, pecans, and mint. Dressed simply with white wine vinegar and olive oil. Takes 10 minutes to assemble once the beets are cooked.
4 people
Calories: 228kcal
Ingredients
Salad:
- 8 small beets or 4 medium
- 3 oranges peeled and sliced into rounds
- ⅓ cup roasted pecans chopped
- 10 fresh mint leaves cut in thin strips
Dressing:
- ⅓ cup shallots peeled and 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 them, put them in a small bowl with the vinegar, and let them rest for 10 to 15 minutes while you prep everything else.
- Place the beets in a pot and cover with water. Bring to a boil, then lower to medium heat and cook until tender when pierced with a fork (25 to 40 minutes depending on size). Let them cool, peel, and cut into quarters or thick slices.
- Peel the oranges and slice them into rounds or half-moons. Remove any seeds.
- Arrange the beets and oranges on a platter. Spoon the pickled shallots on top and drizzle with the remaining vinegar from the bowl. Drizzle with the olive oil, season with salt and pepper. Finish with the chopped pecans and mint.
Notes
- You can also roast the beets: wrap them in foil and bake at 400°F for 35 to 40 minutes until tender.
- Cook beets up to 5 days ahead. Store peeled in the fridge and assemble when ready.
- Use any orange you like. Navel, blood, or cara cara oranges all work and look beautiful.
- Substitute pecans with walnuts, pine nuts, or pistachios.
- If you don't have shallots, use thinly sliced red onion.
- Add crumbled goat cheese or feta for extra richness.
- Toss with arugula or spinach if you want to add greens.
Nutrition
Serving: 250grs | Calories: 228kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 423mg | Potassium: 791mg | Fiber: 8g | Sugar: 22g | Vitamin A: 381IU | Vitamin C: 63mg | Calcium: 79mg | Iron: 2mg