Beetroot salad with oranges
Red beet salad with oranges is a delicious and nutrient-packed recipe, perfect for adding a splash of color and freshness to our meals, especially in the cold seasons. This combination is not only tasty but also extremely beneficial for health, being rich in vitamins and minerals.
To prepare this salad, you will need fresh red beets, juicy oranges, a bit of red onion to add a slight spicy flavor, and some nuts or seeds for crunch. We start by washing the red beets under a stream of cold water, removing any impurities. Then, we can boil them in salted water for about 30-40 minutes, or until tender. A delicious alternative would be to roast the beets in the oven, wrapped in aluminum foil, at 200 degrees Celsius for 1 hour. This method intensifies the natural flavor of the vegetable.
After the beets have cooled, we peel them and cut them into cubes or slices, depending on preference. While the beets are cooling, we can take care of the oranges. We peel them and, using a sharp knife, cut them into slices or cubes. These will bring a pleasant sweet-sour contrast to the salad, perfectly complementing the earthy flavor of the beets. The red onion is finely chopped, and to reduce its intensity, we can leave it in cold water for a few minutes.
In a large bowl, we combine the beets, oranges, and red onion. Here we can also add a handful of toasted nuts or pumpkin seeds, which not only provide a crunchy texture but also a boost of healthy fats. The dressing can be simple, made from a tablespoon of extra virgin olive oil, the juice of one lemon, salt, and pepper to taste. We mix all the ingredients well, ensuring that the beets and oranges are evenly coated with the dressing.
This salad can be served immediately, but it is even better if we let it sit in the fridge for 30 minutes to allow the flavors to meld. The red beet salad with oranges is not only an excellent choice for lunch or dinner, but it can also be a refined appetizer for special occasions, bringing a splash of health and color to your table.
The orange is peeled and sliced; if the slices are large, they are cut in half. The onion is sliced into thin rings, and the parsley and mint are chopped. The beetroot is sliced into not too thick pieces. All the ingredients are mixed in a bowl. The oil is added and seasoned to taste. It is refrigerated for 2 hours before serving. Beetroot salad with oranges can be served as an appetizer or alongside another dish.
Ingredients: 3 small beets, 1 orange, 1/2 onion, 1-2 tbsp extra virgin olive oil, salt, pepper, parsley, mint to taste
