Are you in a salad slump? Tired of the same old green salad? This vibrant delicious beet and orange salad will freshen your repertoire, and brighten dinner party tables!
Beet and Orange Salad
The natural sweetness of orange and roasted beet goes perfectly with the citrus dressing, and peppery radish and onion.
Add the crunchy texture of pine nuts and pumpkin seeds, and you’ll know you have a winner with your first mouthful.
Watch your family, friends and dinner party guests’ eyes light up when you put this beet and orange salad on the table. Then watch it disappear!
This citrus based beet salad is so refreshing. This non-leafy salad brings us joy from the very first mouthful. I am sure you will enjoy it too! Read on for more about this beet salad with orange recipe.
About this Beet Orange Salad
Roasting beetroot is simply the best way to enjoy its rich, slightly sweet, and delicious flavor. Leaving the skin on, simply wrap it in foil and throw it into the oven. The taste, flavor and nutrition are sealed and maintained with this roasting approach.
While you bake you can prepare other delights. While it takes a bit of time for the beets to be ready, it’s super easy – the flavor of the beets does all the work for you.
Best ingredients for this roasted beet and orange salad:
Fresh Beets: Pick up fresh medium-sized beetroots. The smaller the beetroots, the more you can save on baking time. Avoid big, soft and non-red dark colored beets.
Orange: The contrasting color of orange and beet's vivid red color is central in this orange beet salad. Try blood orange also for this beet orange salad recipe for an added twist.
Red Onion and Radish: The peppery goodness of this combination works so well with the orange and beets. And the red and white colors complement beets and orange.
Pine Seeds, Pumpkin Seeds and Wolf-berry: Pumpkin Seeds and Wolf-berry: These add texture, crunch and excitement. But experiment with other nuts – it’s hard to go wrong here.
How to Make Beet and Orange Salad
Preheat the oven at 400 degree F. Keep beetroot skin on, and coat them with olive oil.
Wrap the beetroot tightly with a foil. After you baked it, put it aside and let it cool.
I like to peel the skin by hand as it maintains the rich flavor close to the skin but you can use a peeler if you prefer.
When arranging the beetroot in the salad place it on the plate first. This way it’s color doesn’t bleed onto the other ingredients. Use freshly squeezed lemon and orange juice for dressing, and add citrus zest.
More MIKLIA side dish recipes
Beet and Orange Salad
- 1 middle sized beet (150g)
- 1 orange (250g)
- ⅓ cup red onion (or onion)
- ⅓ cup radish
- 1 tbsp pine nuts
- 1 tbsp pineapple seeds
- 1 tsp wolf berry
- ½ tsp salt
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp fresh grounded pepper
- Clean beets, but keep their skin on. If the beets are big, cut them to save baking time. Put oil on surface and cover with a foil tightly. Bake beets in a preheated 400 degree F oven for 30 minutes.
- While you bake the beet, slice oranges horizontally. Cut the skin. Slice radish and red onion. Soak the red onion in water for a few minutes and drain.
- Make the dressing - adding fresh lemon juice,orange juice and the zest to olive oil. Add salt and freshly grounded black pepper
- After 30 minutes, check whether the beet is cooked by inserting a fork. If the fork goes in easily and smoothly, it is cooked. I prefer to peel the skin by hand when they’ve cooled down.
- Slice the beets horizontally. Cut the beets on a plate rather than a cutting board so as not to stain your cutting board, or wash it as soon as you finished. Situate the sliced beet on a plate first. This way the beet's color does not transfer into orange. Make layers by adding orange, reddish and red onion.
- Drizzle the dressing with over the roasted beet and orange salad. Serve fresh!