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.
4 people
Calories: 228kcal
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: 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