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Beet and Orange Salad

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1h 5min

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4 servings

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This colorful and refreshing salad combines the earthy sweetness of roasted beets with the bright, citrusy flavors of oranges. The salad is dressed with a simple honey-balsamic vinaigrette that perfectly complements the natural flavors of the ingredients. This salad is not only visually appealing but also packed with nutrients, making it a healthy and delicious addition to any meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
11 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 400°F (200°C).

2
Prepare the beets

Wash the beets and wrap them individually in aluminum foil. Place the wrapped beets on a baking sheet.

3
Roast the beets

Roast the beets in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let cool.

4
Peel and slice the beets

Once the beets are cool enough to handle, peel them and slice them into thin rounds.

5
Segment the oranges

Cut off both ends of each orange. Using a sharp knife, remove the peel and white pith. Over a bowl to catch the juice, cut between the membranes to release the orange segments.

6
Slice the onion

Thinly slice the red onion.

7
Prepare the dressing

In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and black pepper until well combined.

8
Assemble the salad

On a large serving platter, arrange the sliced beets and orange segments. Top with the sliced red onion. Drizzle the balsamic-honey dressing over the salad.

9
Serve

Serve the Beet and Orange Salad immediately.

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