Recipe details
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Beet and Orange Salad
1h 5min
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
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Preheat the oven
Preheat the oven to 400°F (200°C).
Prepare the beets
Wash the beets and wrap them individually in aluminum foil. Place the wrapped beets on a baking sheet.
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.
Peel and slice the beets
Once the beets are cool enough to handle, peel them and slice them into thin rounds.
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.
Slice the onion
Thinly slice the red onion.
Prepare the dressing
In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and black pepper until well combined.
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.
Serve
Serve the Beet and Orange Salad immediately.
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